2 lb. beef round steak, cut 1/4-inch thick
1 tsp. dried basil, crushed
1/2 tsp. ground nutmeg
1/8 tsp. pepper
1/2 tsp. finely crushed bay leaf
4 oz. Prosciutto, thinly sliced
4 oz. Provolone cheese, thinly sliced
2 eggs, hard cooked & sliced
1/4 c. Parmesan cheese, grated
1/2 c. onion, chopped
1/4 c. green pepper, chopped
1 tbsp. butter
1 tbsp. olive or cooking oil
1 c. beef broth
1/4 c. Marsala wine
2 tbsp. brandy
1 tbsp. cornstarch
Hot cooked linguine
String

Cut round steak into 6 rectangular pieces; pound each piece flat with meat mallet. Mix basil, nutmeg, bay leaf and 1/8 teaspoon pepper; sprinkle over meat. Layer a sixth of the Prosciutto, Provolone cheese and egg slices over each piece of meat; sprinkle with Parmesan cheese. Roll up; tie with string.

In a large skillet, cook onion and green pepper in butter and olive oil until tender. Add meat rolls; brown on all sides. Add beef broth and wine. Cover and simmer for 35 to 40 minutes. Add brandy and simmer 10 minutes more. Remove meat rolls to a platter and remove strings. Boil broth until reduced to 1 1/4 cups. Blend cornstarch and 1/4 cup cold water; stir into hot mixture in skillet. Cook and stir until thickened and bubbly. Cook 1 minute more. Season to taste with salt and pepper. Serve with meat rolls over linguine. Serves 6.