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Bracciola

1 round steak
2 slices salt pork, rind removed and chopped very fine
1/2 cup grated parmesan or dry goat cheese
1/2 medium onion, minced
4-5 cloves garlic, minced
1 hard boiled egg, chopped
basil
marjoram
garlic salt
fresh ground black pepper
extra virgin olive oil

Mix the above engredients together then rub over all one side of
the round steak. Roll the steak up jelly roll style from the widest
side. Tie with butcher's thread in several different spots along
the roll. Either pan fry (traditional) or broil (I prefer this
way) until nice and brown all over. (You can cut the brajiolles
into smaller pieces about 3" long, if you want). Place them in
the sauce and simmer in the sauce for about 2 hours (or more).
Remove the string just before serving.

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