Brasciole (Beef Roll)

• 1 lb. beef round
• 1 or 2 thin sliced steaks (each about 1/3-inch thick)
• 1 section fresh garlic, sliced
• 3 Tbsp. olive oil
• bread crumbs (Italian style)
• grated cheese (Romano or Parmesan)
• freshly parsley, chopped
• salt and pepper
• tomato sauce (16 oz. jar or more)
• water
• pasta (gnocchi recommended; a potato pasta found in frozen foods)
• 12 (4-inch) segments of string

1. Slice garlic and brown in oil in large pot.
2. Remove garlic pieces (leave them in for flavor and as vampire protection).
3. Hit thin steaks with heavy flat thing to soften and make thinner. Spread out steaks; sprinkle with salt and pepper, bread crumbs (cover side), grated cheese and parsley.
4. Roll up steaks with stuffing inside.
5. Tie each end and center with string so it doesn't unroll.

beef round, garlic, olive oil, bread crumbs, grated cheese, freshly parsley, salt, tomato sauce, water, pasta, string

Taken from www.cookbooks.com/Recipe-Details.aspx?id=230550 (may not work)