2 (1 lb.) beef flank steaks
1 beaten egg
1 (10 oz.) pkg. frozen chopped spinach, cooked & drained
1/2 c. shredded sharp American cheese (2 oz.)
1/2 tsp. ground sage
1/4 tsp. salt
Dash pepper
3/4 c. soft bread crumbs
2 tbsp. cooking oil
1 (8 oz.) can tomato sauce
1/2 c. dry red wine
1/2 c. chopped onion
1 clove garlic, minced
2 tbsp. all-purpose flour

Pound each steak with meat mallet to 1/4 inch thickness; set aside. Combine egg, spinach, cheese, sage, salt and pepper. Stir in soft bread crumbs. Spread spinach filling over steaks. Starting from narrow side, roll up each steak like a jelly roll. Tie with string.

In large skillet, brown steak rolls on all sides in hot oil, transfer rolls to a 10 x 6 x 2 inch baking dish. Combine tomato sauce, wine, onion and garlic; pour over meat. Cover with foil; bake at 350 degrees until tender, about 1 1/2 hours.

Transfer meat to serving platter; keep warm. Pour pan juice into measuring cup; add water to equal 1 3/4 cups. Pour juice mixture into a 1 quart saucepan. Combine 1/4 cup cold water and flour; stir into pan juices. Cook and stir over medium heat until thickened and bubbly.

To serve, remove string from around meat rolls; slice meat rolls. Serve with sauce by either pouring over rolls in separate bowl. 8 servings.