1 1/2 lbs. beef (chuck or round steak), sliced to 1/4 inch
1/2 c. grated Parmesan cheese
1 c. chopped parsley
3 cloves garlic, chopped
2 tbsp. cooking oil
Salt and pepper to taste

Pound steak with mallet to tenderize. Combine cheese, parsley, garlic. Spread onto steak, with salt and pepper. Roll steak fillets in jelly roll style, starting with short side. Tie meat securely with string. In skillet, brown meat roll on all sides, using hot oil. Remove meat rolls and set aside. Could be added to any spaghetti sauce after sauce is partially cooked. Finish cooking sauce until Bracioles are tender. About 40 minutes. Place Bracioles on a platter and remove strings prior to serving with your favorite pasta.