2 lb Round steak (cut 1/2"
Thick)
1 ts Salt
1/2 ts Pepper
Garlic juice (optional)
3 tb Flour
3 tb Olive oil
1/2 c  Dry red wine (optional)
2    Minced onions
1/2 lb Diced salami
3    Cut up hard boiled eggs
1 c  Grated Cheddar cheese
1/2 c  Water or beef stock
1 cn Tomato sauce

Pound meat thoroughly with tenderizer; rub with salt & pepper (garlic
juice); dust with flour. Using deep skillet, Dutch oven or heavy pan,
as for a pot roast, heat olive oil over med flame. While oil heats,
stuff round steak with onions, salami, eggs & grated cheese; roll &
tie with kitchen cord. Increase flame & braise roll until brown on
all sides; pour 1/2 cup water over meat. Add tomato sauce; cook in
tightly covered pan over low heat for 1 1/2 hours, turning
occasionally. (Add additional liquid as necessary to prevent
sticking.) When meat has cooked 1 1/2 hours, remove cover & add 1/2
cup wine, if desired. Thicken with 1 Tbls. flour; cover & cook 20
minutes, lacing with additional wine as mixture thickens. Taste to
correct seasonings.