1-1/2 lb round steak, cut 1/2 inch thick
3 tbsp lemon juice
1/2 lb veal
1/4 lb bacon
1 md onion, chopped
2 tbsp butter
3 tbsp bread crumbs
2 eggs, slightly beaten
Salt and pepper
2 tbsp flour
1/4 cup fat
2 cups diced, mixed vegetables (carrot, onion, celery, parsley root, green pepper)
3/4 cup soup stock or water
1/4 cup sour cream

1. Pound the steak with a mallet or the edge of a heavy plate or pan until well flattened and thin enough to roll. Sprinkle with the lemon juice and let it stand 30 minutes to tenderize.
2. Meanwhile prepare the stuffing by grinding the veal and bacon finely. Cook the onion in the butter until tender and add it to the ground meat along with the bread crumbs, eggs, and seasoning. Mix these ingredients thoroughly. Sprinkle the steak lightly with salt and spread the stuffing on it. Roll it into a roll and secure with skewers or string. Coat the roll with the flour and brown quickly on all sides in the hot fat. Remove the roll. Add the vegetables, soup stock or water, and cream to the fat in the pan. Season with salt and pepper, and mix well. Place the roll among the vegetables, cover, and cook in a moderate oven (350 F) for 1-1/2 hours, or until the meat is tender.
3. When done, remove the roll. Put the vegetables and drippings through a sieve to make a sauce. Remove the skewers or string from the roll; cut the roll into slices and pour the sauce over them. Garnish with parsley. Serve with green peas or Brussels sprouts.