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 portions to roll up
1/2 tsp. salt
1/8 tsp. pepper
1 c. beef bouillon
1 (8 oz.) can tomato sauce

Saute bacon with onions. Mix in bread cubes, parsley, celery salt, and sage. Sprinkle steak with salt and pepper. Spread each portion with stuffing and roll up. Fasten with toothpicks. Place in large skillet or electric skillet. Pour bouillon over rolls. Simmer, covered, 1 hour. Add tomato sauce, continue simmering 45 minutes longer or until done.