4 slices bacon, diced
1 onion, chopped
1 1/2 c. toasted bread cubes
2 tbsp. minced parsley
1/2 tsp. celery salt
1/4 tsp. sage
2 to 2 1/2 lbs. thin round steak, cut into 5 portions
1/2 tsp. salt
1/8 tsp. pepper
1 c. bouillon
1 (8 oz.) can tomato sauce

Fry bacon with onions, mix in bread cubes, parsley, celery salt and sage. Sprinkle steak with salt and pepper. Spread each portion of steak with stuffing and roll up. Hold together with toothpicks. Place in large skillet. Pour bouillon over; cover and simmer for 1 hour, another 45 minutes or until done. If gravy is too thin, cook uncovered until desired thickness. 5 servings.