Pound steaks to 1/4 inch thickness.
Sprinkle generously with salt and pepper; brush with salad dressing.
Place in shallow dish; marinate for 30 to 60 minutes at room temperature.
In saucepan combine carrot, onion, green pepper, celery1/4 cup water, and 1/4 teaspoon salt.
Simmer, covered, till vegetables are crisp tender, about 7 to 8 minutes.
Drain.
Place about 1/3 cup vegetable mixture on each steak.
Roll up jelly roll fashion; secure with wooden picks.
Place meat rolls in 10 inch skillet; pour beef broth over.
Simmer, covered, till tender, about 35 to 40 minutes.
Transfer meat to serving platter; remove picks.
Skim fat from broth; reserve 3/4 cup broth.
Blend cornstarch with 2 tablespoons cold water; stir into reserved broth.
Cook and stir till thick and bubbly; stir in kitchen bouquet.
Pour over steak rolls.