Braciole(Italian Beef Rolls)

• 8 thin slices chuck or sirloin steak (approximately 3 x 7-inch pieces)
• 2 Tbsp. Parmesan cheese
• 3 Tbsp. olive oil
• 1 bouillon cube
• 1/4 c. Marsala wine (if dry white wine used, add pinch of sugar)
• 1/4 tsp. garlic salt
• 2 mashed, hard-boiled eggs
• 1 Tbsp. parsley
• salvia (sage)
• 1/2 medium onion, sliced
• 1/2 lb. mushrooms

1. Place mixture of hard-boiled eggs, garlic salt, parsley, Parmesan cheese, salt, pepper and sage on 4 slices of meat. Cover each slice with 4 remaining pieces of meat and toothpick around the edges.
2. Saute in 3 tablespoons olive oil with sliced onion until lightly brown.
3. Dissolve bouillon cube in 1 cup water and add to meat, along with salt and pepper.
4. Cover and cook until tender, about 45 minutes.
5. Saute mushrooms in butter; add to meat rolls.
6. Five minutes before serving, add 1/4 cup Marsala wine. Remove toothpicks and serve.

parmesan cheese, olive oil, bouillon cube, marsala wine, garlic salt, eggs, parsley, onion, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=430938 (may not work)