Pound steak with mallet until meat is thin, lay one strip bacon, one piece of green swiss chard a stick of carrot and a piece of hard boiled egg.
Roll and secure with kitchen twine. Season with salt, pepper, garlic, dry mustard and white vinegar.
Fry then on a large frying pan until golden all sides (remove from the pan aand reserve).
Sauté the onions in the same pan, add the meat rolls, celery water and wine. Let it cook for around 30 minutes or until the liquid reduce its volume.
You can serve with the sauce (just thicken it with some flour but we ommited this).