Mary's Rinderrouladen (German Beef Rolls)

2 pounds beef round steak, sliced thin
salt and pepper
4 slices bacon, diced (or more bacon, if you want)
1 onion, finely chopped
2 T chopped celery with leaves

flour
2 c sliced carrots
2 c sliced parsnips
1/2 t dill weed
1 can (6 oz.) tomato paste
1 3/4 c water
1/4 c red wine

Cut meat into squares or rectangles. Flatten with meat hammer or edge of heavy saucer. Sprinkle with salt and pepper. In large skillet, cook bacon until almost crisp. Add onion and celery; cook until temder. Spread over meat. Roll up and secure with picks or string. Dust with flour and then brown on all sides in bacon drippings. Add vegetable oil if necessary. Remove steak and pour off drippings. Add remaining ingredients; mix; return meat to pan. Cover and simmer 1 1/2 hours or until tender. (You can adjust the amounts of onions, celery, carrots and parsnips to your liking.) Serve over Kluski noodles or noodles of your choice.