2 1/2 lbs. round steak, pounded almost paper thin
6 slices bacon, diced
2 lg. onions, minced
1/2 c. minced parsley
3 tbsp. butter or bacon fat
1 onion, minced
1 carrot, sliced (optional)
1 c. water or beef stock
1/2 c. sour cream
1 - 2 tbsp. tomato puree (optional)
Salt and pepper

Slice steak into pieces about 3 inches wide and 4 to 5 inches long. Fry bacon slowly with minced onion and parsley until soft but not browned. Sprinkle one side of each meat slice with salt and pepper and spread with bacon onion, parsley mixture. Roll meat tightly and tie with string or secure with toothpicks. Dredge each roll in flour. Brown beef rolls lightly, a few at a time, turning so they are seared on all sides, removing them as they are done. When all the meat is browned, add minced onion and carrot and brown slowly, about 5 to 7 minutes, stirring several times. When vegetables are brown, place beef rolls on top of them. Add water or stack. Cover, bring to a boil, reduce heat and simmer slowly for 1 to 1 1/2 hours. Add liquid as necessary. Remove beef to a heated platter. Strain sauce and return to pan. Stir in sour cream and tomato puree. Check seasoning, add salt and pepper if needed. Return beef rolls to sauce and heat thoroughly. Serve with hot buttered noodles. A little prepared mustard can be spread on meat before onion mixture.