Beef Bricole

Some Italians add in sliced cooked eggs
and even sliced prosciutto ham into these.
but I like to keep things simple.
Use dried herbs but fresh are good too.

Ingredients:
6 bottom round Swiss Steaks in half
1/2 cup grated Parmesan cheese
1/4 cup seasoned bread crumbs
4 garlic cloves minced
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
1/2 teaspoon black pepper
Olive oil for sauteing
Tomato sauce for braising

Directions:
In a mixing bowl make the filling by combining
the cheese,crumbs, garlic, parsley,
oregano, basil and ground black pepper.
Pound the steaks out between two sheets
of plastic wrap to 1/4″ thickness
and lay them out on the cutting board.
Split the filling between the 12 pieces
and roll them up tight and tie with butcher’s twine.
Heat up some olive oil in a saute pan
and brown the braciole on all sides.
Ladle in some simple tomato sauce,
bring to a low boil, then reduce the heat,
cover and simmer for 1 hour or until cooked through.
Remove the twine and they’re ready to serve.