Braciole

• 1-1/2 lbs (.7 kg). to 2 lbs (.9 kg) beef top round steak 1/4 inch thick
• 2 Tbsp (30 ml). olive oil
• 2 cloves garlic, minced
• 2 Tbsp (30 ml). grated Romano cheese
• 2 Tbsp (30 ml). chopped Italian parsley
• 1/4 cup (60 ml) white raisins, plumped in wine/water (optional)
• black pepper and salt, to taste
• 2 Tbsp (30 ml). olive oil for frying
• 1 quart (950 ml) marinara or spaghetti sauce (homemade or store bought)

1. Pound steak thin.
2. Mix remaining ingredients.
3. Spread over pounded steak.
4. Roll up jelly-roll style.
5. Secure with string or toothpicks.
6. Heat about 1 tbsp (15 ml) to 2 tbsp (30 ml) olive oil in skillet and brown the braciole.
7. Drain off any remaining oil and add the marinara sauce.
8. Simmer, covered 1 1/2 to 2 hours or until meat is very tender.
9. Remove string or toothpicks before serving

olive oil, garlic, romano cheese, italian parsley, white raisins, black pepper, olive oil

Taken from online-cookbook.com/goto/cook/rpage/001539 (may not work)