1/2 lb. fresh spinach (substitute 1 pkg. frozen spinach)
1/2 olive oil, approximately
1/2 c. Parmesan or Romano cheese, grated
1 egg
1/4 c. bread crumbs
1 beef steak, thick enough to stuff
1 sm. onion
1 clove garlic
Oregano to taste
1 med. to lg. can tomato sauce
1 c. stock (substitute bouillon)
Additional cheese for garnish

Cook spinach slightly and drain off liquid. Saute onion and garlic. Combine the spinach, oil, cheese, egg and crumbs. Make a pocket in the steak by slitting it, and stuff. Sew closed.

Brown the stuffed steak. Add the tomato sauce and stock and simmer 1 hour or more until tender. Garnish with cheese. This steak will serve 6.