Stuffed Steak Rolls

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.