Italian Braccioli

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2 T. chopped parsley

1 garlic clove minced

1/2 C. dry breadcrumbs

2 T. parmesan cheese

1/2 C. onion finely chopped

2 hard-boiled eggs chopped

2 strips bacon diced

1 t. salt

1/4 t. oregano

1/4 t. pepper

1 1/2 lbs. thin round steak

2 t. flour

1 beaten egg

3/4 C. water

Mix parsley, garlic, breadcrumbs, parmesan cheese, hard-boiled eggs, bacon, salt, pepper and oregano in a mixing bowl. Mix well.

Lay filling across the top, center of the round steak. Fold edges in and roll. Tie securely with a string.

Dip steak into egg and then saute on all sides until golden brown. Place in a roasting pan. Add water and roast at 350°F. for 45 minutes. Cut the meat into slices and serve as is or serve with spaghetti sauce, if desired.