Purchase from a butcher or slice from a roast: Four ¼-inch-thick slices 16-20 ounces four @amount{¼-inch}-thick slices rump, bottom round, or top round; @amount{4 to 5 ounces} each rump, bottom round, or top round steak (4 to 5 ounces each)
Using the flat side of a cleaver or a flat mallet, pound the slices to about ⅛ inch thick, taking care not to tear the meat. Trim any excess fat and pat dry. Season lightly with: Salt and black pepper
For the stuffing, mix together: 1 cup fresh bread crumbs from day-old bread 4 ounces ground beef, veal, or pork ½ cup grated Parmesan ¼ cup chopped parsley ¼ cup finely chopped prosciutto 1 large egg, lightly beaten Spread the meat evenly with the stuffing, leaving at least a 1-inch border all around. Roll up, tucking in the sides to form a tight, neat packet. Tie securely with string, both crosswise and lengthwise. Dredge the rolls in: ½ cup all-purpose flour Shake off the excess.
Heat in a large heavy skillet over medium-high heat: 2 tablespoons olive oil Add the meat packets and brown carefully on all sides. Remove the rolls with a slotted spoon, and pour off all but 2 tablespoons of fat from the pan. Add to the pan: ½ cup finely chopped onion ¼ cup finely chopped carrot 2 teaspoons minced garlic
Cover and cook over medium heat for 5 minutes. Add: ½ cup beef stock or broth ½ cup dry red or white wine ½ cup tomato puree or 2 tablespoons tomato paste 1 bay leaf Bring to a boil. Return the beef rolls to the pan, reduce the heat, cover, and simmer until the beef is fork-tender, 1 to 1½ hours.
Remove the rolls to a platter and cover to keep warm. Discard the bay leaf. Skim off the fat from the surface of the liquid. Reduce, if necessary, over high heat just until syrupy. Season with: Salt and black pepper to taste Remove the strings from the rolls, cut into 1-inch slices, and drape over: Buttered linguine or other pasta shape Pour the sauce over the meat. Sprinkle with: Grated parmesan or romano Minced fresh parsley, basil, or oregano