Braccioli in Wine Sauce

1 Round Steak about 2-1/2 lbs.

Filling:

2 Links Italian Sweet Sausage

½ Cup Bread Crumbs

2 Cloves Garlic

3-1/2 Tbsp. Parsley

½ Tbsp. Basil

½ tbsp. Salt

½ tsp. Fresh Ground Pepper

½ cup grated Parmesan Cheese

Sauce:

1 Cup White Wine (not too dry)

1 Cup Chicken Broth

Pound round steak to ½ thickness.

Remove sausage from casing and brown in a medium frying pan.

Drain sausage and layer on top of steak.

Spread rest of filling ingredients evenly over steak.

Roll meat in jelly roll fashion and tie with string.

Return to frying pan and brown in olive oil turning to cook on all sides.

Place cooked steak in a large pot.

Deglaze frying pan with the wine.

Scrape and add this to the pot with the steak.

Add stock and cook on medium heat for 1-1/2 hours.

To thicken sauce, add about 1 tbsp. of flour.

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