1 lb. sliced round steak
1/3 c. Parmesan grated cheese
Salt and pepper to taste
1/4 c. olive oil
1 clove garlic
1 1/2 tbsp. butter
1 bunch parsley, chopped

to make Braciole, pound beef flat and cut into strips about three inches wide. Rub each strip with garlic and sprinkle with parsley and cheese, dot with butter and season with salt and pepper to taste. Roll and secure with string or toothpicks. Brown in hot oil. Add Braciole to sauce and simmer for 40 minutes or until meat is tender.