Schweizer Steak
German Style Swiss Steak

1.5 lbs Beef Round Steak
6 strips bacon
1 tablespoon chopped parsley or 1 teaspoon dried parsley
1 tablespoon fresh chopped basil or 1 teaspoon dried basil
1 tablespoon fresh chopped sage or 1 teaspoon dried sage
2 tablespoon butter
2 tablespoons oil

3- 5 Carrots sliced
1 large Spanish or white Onions

1 cup water
1/2 cup white flour

1. Lay the bacon out flat and sprinkle the herbs on the bacon.

2. Wrap the bacon around the steaks and secure with a toothpick

3. Melt the butter with the oil in the pan till it starts to sizzle and brown the steaks in the pan.

4.Then add the carrot slices and onions
The original recipe said to cover the pan with a heavy lid or seal the lid with a flour and water paste and simmer for 4 hours on really low heat in the fire.
I cooked it for 2 hours on the stove on a low flame. I am thinking you could cook them on low in a crockpot for 4 hours also.

5. It will develop it's own juices. Check for tenderness. you should be able to put a table knife tip through it with no resistance. Cook an extra 30 minutes if not. If you want to thicken the juices, remove the steaks to a plate and add the flour and water to the simmering juices and cook for a few minutes.

6 I served 2 of the steaks, with the thickened sauce, the vegetables on the side,
Rotkohl (sweet and sour purple cabbage) and Spaetzle.