Recipe by Papa D 1946-2012
Beef Braciole -- These tasty, tender beef rolls are cooked in a robust tomato and wine sauce. Posting this for ZWT7. The recipe comes from http://www.italianfoodforever.com
Top Review by teresas
This was delicious...I really didn't taste the prosciutto though...This super easy to prepare...I serve it with spaetzle and red cabbage...I know those two things aren't Italian but they did go well together...Thanks for posting it! Made for Spring 2012 PAC
- 907.18-1360.77 g top sirloin steaks, cut Into 6 strips measuring 3 to 4 inches wide
- 4 garlic cloves, finely Minced
- 29.58 ml fresh rosemary, finely chopped
- 6 thin slices prosciutto
- 59.14 ml grated parmesan cheese
- 78.07 ml olive oil
- 236.59 ml dry red wine
- 1 carrot, finely chopped
- 1 onion, finely chopped
- 1 celery, finely chopped
- 473.18 ml chopped canned tomatoes
- salt & pepper
- 59.14 ml chopped fresh parsley
Directions See How It's Made
- Pound each piece of the beef into thin slices. Spread a little bit of the minced garlic, chopped rosemary and grated cheese over each slice. Cover this with a slice of prosciutto, and roll up into a small bundle, securing each with toothpicks.
- Heat the oil in a large skillet and brown all of the bundles well on all sides, about 3-4 minutes. Transfer to a separate dish, and add the onion, carrots, and celery to the skillet.
- Cook until the vegetables are tender. Add the wine, and cook up until it is reduced by half, scraping up the browned bits from the bottom of the skillet.
- Add the tomatoes, and season with salt and pepper. Cook over medium heat, until the sauce has begun to thicken, about 5 minutes.
- Remove the toothpicks from the bundles, and return them to the skillet. Add the fresh parsley, and cook until heated through, about 3-4 minutes.
- Serve hot with a side dish of your choice.