Stuffed Round Steak

1. 1

   Flatten steaks to 1/4-in. thickness; set aside. In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 3 tablespoons drippings.

2. 2

   Saute onion in the drippings. Add the croutons, parsley, salt, celery salt, sage, pepper and bacon. Spread over each steak to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string.

3. 3

   Place in a greased 13-in. x 9-in. baking dish. Pour broth over steaks. Cover and bake at 325u00b0 for 1 hour. Drizzle with tomato sauce. Bake, uncovered, for 45 minutes or until meat is tender.

4. 4

   Remove meat to a serving platter and keep warm. Pour drippings and loosened brown bits into a measuring cup; skim fat. In a saucepan, combine cornstarch and water until smooth; gradually stir in drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with sliced steak.

* Per serving · 4 servings · Values may vary.