Italian steak rolls

Recepie Ingredients:
1 pound (500 g) of pork steaks;
12 oz (350 g) of milled pork;
2-3 cloves of garlic;
3-4 oz (100 g) of yellow-cheese;
2 tablespoons of finely chopped parsley;
salt, pepper;
mortared nutmeg/mace;
1 egg;
3 oz of bacon;
butter;
3 tablespoons of red wine;
3 tablespoons of white wine;
Garnish: macaroni, potatoes, rice.

Directions:
Sprinkle some salt on the steaks and leave them rest for a while. Take a deep dish to knead the milled pork with the mortared cloves of garlic, the grated yellow-cheese, the egg and parsley. Season this with salt, pepper and nutmeg. Knead the substance until it gets homogenous and distribute it evenly on top of the steaks.
Roll the steaks up and tuck them into thin cut bacon strips. Tie the rolls with thread and fry them in a little butter until they get red.
Last comes the wine. Remember that you don’t have to soak the rolls into wine bath – just pour them a little with two types of wine and leave them simmer at low temperature for a quarter of an hour.
Take the fried rolls out, untie them and serve this piece of fine culinary art either with boiled rice and fried potatoes or with boiled macaroni.

Italian Beef

Recepie Ingredients:
1 - 3 to 4 lb. boneless rump or round roast
6 cloves of garlic cut into slivers
1 Tblsp. coarsley ground pepper
1 Tblsp. crushed red pepper
1 Tblsp. Oregano
1 Cup water
1 Tblsp. Salt

Directions:
Heat oven to 250° . Make slits all over roast with the tip of a knife and insert garlic slivers. Place in a deep pan not much larger than roast with water at the bottom, add seasonings; cover tightly and bake 2 hours basting occasionally. Remove from oven and let rest. Slice very thin slices. Add a little water to the pan and stir getting the cooked juices and seasonings mixed. Put the sliced beef back into the pan and reheat. Serve on Italian bread. Make 6-8 Servings.