POUND steaks until 1/8-inch thickness; SLICE each steak into six equal pieces; SET aside.
In a large skillet, FRY bacon until crisp; DRAIN, RESERVING two tablespoons drippings in skillet; CRUMBLE bacon; SET aside.
SAUTE onion and celery in bacon drippings until tender; DRAIN; REMOVE to mixing bowl.
To vegetables, ADD bacon, bread crumbs, parsley and egg; MIX well.
PLACE heaping tablespoon vegetable-bacon mix on each steak piece; ROLL up, jelly-roll style; SECURE with toothpicks.
In a small bowl, COMBINE flour, seasoning, salt, sage and pepper; DREDGE each steak roll in flour mix.
HEAT oil in large skillet; BROWN steak rolls.
TRANSFER rolls to a 2-quart casserole dish; ADD broth and bay leaf; COVER.
BAKE at 375F for one hour; REMOVE bay leaf before serving.
Select steaks that are about 1/2-inch thick and weighing about a pound each. Trim off fat.
Per Serving (excluding unknown items): 558 Calories; 26g Fat (43.0% calories from fat); 55g Protein; 23g Carbohydrate; 1g Dietary Fiber; 109mg Cholesterol; 2546mg Sodium. Exchanges: 1 Grain(Starch); 7 Lean Meat; 0 Vegetable; 2 Fat.