Instructions: 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.

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