1/4 c. olive oil
1 sm. onion, sliced
1 1/2 lb. round steak
1 clove garlic, finely chopped (or garlic juice)
1 tsp. Parmesan cheese
1 hard cooked egg, chopped
1/2 tsp. chopped parsley
2 slices bacon, cut in 1 inch pieces
Salt and pepper
2 1/2 c. (#2 can) tomatoes (cut up sm.)
1/2 tsp. salt
1/4 tsp. pepper
1 bay leaf

In a large skillet with a tight fitting lid, heat and cook oil and onions until onions are transparent. Roll up steak to enclose garlic, Parmesan cheese, egg, parsley, bacon, and salt and pepper. Tie securely (or use toothpicks). Add roll to pan with onions and brown on all sides.

Meanwhile combine tomatoes, salt, pepper and bay leaf. Slowly add tomato mixture to browned steak. Cover skillet and simmer 1 1/2 hours or until steak is tender. Remove string and bay leaf. Slice and serve. Makes 4 or 5 servings.