1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup butter
2 cups soft bread crumbs
1 garlic clove, minced
3 tablespoons chopped fresh flat-leaf parsley
1/4 cup freshly grated Parmesan cheese
1/2 medium onion, chopped
a sprig of rosemary
1 can tomato sauce
2c beef broth
1 cup red wine
Prepare the beef: have the butcher slice a boneless bottom round roast into 1/4-inch thick slabs. Sprinkle with salt and pepper; set aside.
Prepare the stuffing: melt 1/4 cup butter in a large skillet and add soft bread crumbs and garlic; sauté for a couple of minutes, stirring constantly. Remove from heat and stir in the chopped hard-boiled eggs, chopped parsley and freshly grated Parmesan cheese.