2 lbs. round steak
2 c. herb-seasoned stuffing (see note)
1 tbsp. finely minced garlic
2 eggs, lightly beaten
2 tbsp. grated Parmesan cheese
2 tbsp. olive oil
1 (1 lb. 12 oz.) can Italian peeled tomatoes
1 (6 oz.) can tomato paste

Trim fat from round steak and discard. Cut steak into 6-8 square or rectangular pieces. Place each piece on a flat surface and pound lightly with a meat mallet or back of heavy knife blade to flatten, but not pierce through meat. Turn over and pound lightly again.

Combine herb-seasoned stuffing with minced garlic and beaten eggs. Mix until blended. Sprinkle Parmesan cheese on each piece of steak. Divide stuffing mixture over each piece, spreading, but not to edges.

Roll slices jelly-roll fashion. Tie with string or tuck with wooden picks to secure. Heat oil in large skillet; add rolls and brown on all sides.

Combine tomatoes and tomato paste. Chop tomatoes to break up. Stir to mix well. Add to browned meat rolls. Partially cover. Cook to heat sauce. Reduce heat and simmer for about 2 hours or until meat is tender.

To serve, remove strings or wooden picks. Serve rolls with sauce. Makes 6-8 servings.

NOTE: Herb-seasoned stuffing can be purchased or home-prepared, starting with 2 cups bread crumbs and seasoned as desired.