• Cooking Time: 20 minutes
• Servings: 4 servings
• Preparation Time: 20 minutes
• Veal or beef steaks, cut 1/2 inch think
• Beef broth
• Red wine
• 1 small clove of garlic, finely chopped
• 1 small shallot (35 gm)
• 1 four ounce mild Italian sausage link, crumbled
• 1/4 cup Panko crumbs
• One Tbsp of pasteurized egg whites

1. Combine garlic, shallot, sausage, Panko and egg whites
2. Spread the stuffing on the meat, leaving a half-inch all around, roll them up and tie them like a package
3. Roll each of the birds in flour, shaking off extra flour. Brown them lightly in olive oil on all sides
4. Add beef broth and a bit of red wine up to the middle of the birds
5. Cover and simmer for 20 minutes, turning several times
6. Serve with mashed potatoes or cooked wide noodles

In Grandma's cookbook this was called Veal Birds. Marian Wilke made it with Beef.