Bake bacon on a slotted pan at 375ºF until lightly crisped, about 10 minutes. Remove and cool to handle.
Season the thin beefsteaks with salt and pepper. Arrange a slice of bacon on each and top each with a small handful of onion, a pinch of garlic and some parsley. Roll and secure each bundle with a toothpick.
Melt 2 tablespoons butter in a Dutch oven over medium to medium-high heat. Brown meat bundles evenly; remove to a plate. Add another tablespoon butter to the pan and sprinkle in flour. Whisk 1 minute then whisk in consommé or stock, milk and Worcestershire. Add meat back to the pan and reduce heat to low simmer. Cover and simmer 75-90 minutes until tender.