Boucheronies

2 round steak, each cut in half (pound out with flat side of mallet)
sliced onion
celery strips
1 cup seasoned bread crumbs
olive oil
salt and pepper
butcher's cotton wrapping string
spaghetti sauce

Salt and pepper meat. Moisten bread crumbs with a little olive oil. Put crumbs on one end of steak, add a strip of celery and some onion. Roll meat, carefully tucking in the ends. Tie with butcher's cotton string. Put a little olive oil in fry pan and brown meat roll on all sides. Place meat roll into spaghetti sauce with left over drippings. Cook until tender, but yet, firm enough to cut. When done, remove meat roll, carefully remove string and slice meat. Serve with favorite pasta. Enjoy!