Braciola - Braciole (Italian Stuffed Beef Rolls)
photo by limeandspoontt
- Ready In:
- 2hrs 20mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 lb top round steak
- 4 slices mozzarella cheese
- 1⁄4 cup freshly grated parmesan cheese
- 2 tablespoons garlic powder
- salt and pepper, to taste
- 2 tablespoons olive oil
- 28 ounces pasta sauce
directions
- Pound the steak very thin and cut into 4 pieces.
- Place a slice of mozzarella on each piece, then top with parmesan, garlic powder, salt and pepper.
- Roll each piece up tightly and secure with a string.
- Heat the olive oil in a large nonstick skillet and brown the rolls evenly on each side.
- Drop them in your favorite pasta sauce and allow them to simmer for 2 hours or until tender and cooked through. (The meat will add a wonderful flavor to your sauce!).
- Remove the strings and serve.
- (Alternative: Assemble and brown the beef rolls the night before and store them in the fridge. Then drop the rolls and the sauce in your crockpot and cook on low for 8 hours the next day).
Reviews
-
Spaghetti sauce is just that, a sauce! Gravy has a flour base. Braciole is a wonderful addition to the sauce. Interesting how many versions are made. I make mind with French chopped garlic, chopped parsley, sprinkle of bread crumbs, Parmesan cheese, salt and pepper. Ask the butcher to put the beef through the tenderizer to keep it thin.
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Tweaks
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Really very good. I sprinkled some Italian seasoning, parsley flakes, and Italian-seasoned breadcrumbs on the beef before rolling it up. I served over angel hair pasta with a little oil and sautéed garlic, topped with some of the sauce. I used thin sliced eye of round steak and two jars of Mario Batali’s pasta sauce. Quite tasty!
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RECIPE SUBMITTED BY
jenpalombi
United States