1 lg. onion
1/4 c. chopped parsley
1/4 c. chopped celery
2 cloves garlic, minced
1/2 c. Parmesan cheese
1/4 c. dry bread crumbs
2 round steaks, thinly sliced
Salt & pepper to taste
2 (6 oz.) cans tomato paste
3 tbsp. sugar
1 (8 oz.) can tomato sauce

Sprinkle onion, parsley, celery, garlic, cheese and crumbs over steaks. Salt and pepper to taste. Roll steaks; tie with twine or secure with poultry pins. Brown evenly in a small amount of hot fat. Remove from fat. Cook tomato paste in hot fat for 5 minutes. Add sugar, cook for 15 minutes. Add tomato sauce, stir thoroughly. Return steaks to skillet, immersing in gravy. Cover; cook for 1 hour and 30 minutes or until tender. Add water if needed. Serve.