1 -2lbs. of cubed beef steak or very thin beef braciole, pounded tissue thin

In a bowl mix the following for the stuffing:
1 cup of flavored breadcrumbs
1 tsp. chopped garlic
1/4 cup fresh grated cheese
fresh parsely, chopped thin
salt and pepper
olive oil to moisten and hold together

After patting the beef very thin, cut into triangle pieces about 3 inches at its widest part and sprinkle the above stuffing mixture in the middle. Roll it up, wide end first and then impaled on a toothpick. Depending how thick they are you can put two or three on a toothpick. Then fry gently in a shallow fry pan with olive oil. Tastes good if you put into homemade red sauce before serving. Serve with pasta or noodles. Should serve 4 or you can use them as appetizers. Enjoy! (Note from site owner: this is my mother’s grandmother's recipe)