1 1/2 pounds round steak (about 3 slices 6 x 4 x 1/4 inch)
Braccioli stuffing (recipe follows)
1/4 cup corn oil
2 cloves garlic, minced
1 can (28 oz) Italian plum tomatoes crushed
1 can /6 oz) tomato paste
1 teaspoon dried oregano leaves
2 bay leaves
1 teaspoon salt
1/8 teaspoon pepper
Pound steaks to 1/8 inch thickness. Divide Braccioli stuffing among steaks. Spread to 1/2 inch from edges, roll up and secure with wooden picks. In 5-quart saucepot or dutch oven heat corn oil over medium heat. Add garlic. Add meat rolls and brown on all sides, turning as needed. Add tomatoes, tomato paste, oregano, bay leaves, salt and pepper. Bring to boil over medium heat. Reduce heat and simmer, covered 1 hour and 45 minutes, or until meat is tender. If desired, serve over macaroni.
In medium bowl stir together 1/2 cup fine dry bread crumbs, 1/2 cup chopped parsley, 1/4 cup chopped onion, 1/4 cup dry red wine, 1 minced clove of garlic, 1/2 teaspoon salt.
This modified version of Braccioli with an eggless, meatless stuffing, reduces saturated fat and cholesterol.