Pound meat thoroughly with tenderizer; rub with salt and pepper If adding garlic juice, add now; dust with flour. Using a deep skillet, Dutch oven or heavy pan, as for a pot roast, heat olive oil over a medium flame. While oil heats, stuff round steak with onions, salami, hard cooked eggs and grated cheese; roll and tie with kitchen cord. Increase flame and braise beef roll until brown on all sides; pour 1/2 cup of water over meat.
Add the tomato sauce; cook in tightly covered pan over low flame 1 1/2 hours, turning occasionally. Add additional liquid as necessary, to prevent sticking. when the meat has cooked for 1 1/2 hours, remove cover and add 1/2 cup of wine. Thicken with 1 tablespoon of flour, cover and cook for 20 minutes, lacing with additional wine as mixture thickens. Taste to adjust seasonings. Serves 6
