Roulade - cooking recipe

Ingredients

2 1/2 lb. round steak (1/4-inch thick)
6 slices bacon
3 onions, minced
2 Tbsp. parsley, minced
salt and pepper
flour
1/2 c. sour cream
3 Tbsp. oleo
1 c. water
1 carrot, sliced thin
2 Tbsp. tomato puree

Preparation

Pound steak and cut into 3 x 5-inch pieces.
Fry bacon with 2 cups onions and parsley.
Sprinkle 1 side of meat with salt and pepper; spread bacon on the meat.
Roll meat tightly and tie or secure with toothpick.
Coat with flour.
Heat oleo in casserole dish with lid.
When hot, brown meat lightly and remove.
Add 1 onion and carrot and brown slowly, about 5 to 7 minutes, stirring several times, until golden brown.
Place meat rolls on top and add water and tomato puree.
Cover; bring to boil and reduce heat and simmer slowly 1 to 1 1/2 hours or until tender.