Beef Braciola - Braciole

Recipe by Alvin Towriss
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Flatten slices of beef as thinley as possible.
  • Mix ground meats, cheese, butter, breadcrumbs soaked in milk and squeezed dry, parsley and egg.
  • Taste mixture and season with salt and pepper.
  • Place a slice of prosciutto on each slice of beef, spread with stuffing.
  • Roll slices tightly and tie with string.
  • Heat oil, butter together in large skillet.
  • Add garlic, onion, carrots and bay leaf, saute a few minutes.
  • Add beef rolls and brown well on all sides.
  • Stir in wine and cook over moderate heat until most of the liquid has evaporated.
  • Add tomatoes and bring to a boil.
  • Reduce heat to low and simmer for an hour or until the beef is fork tender.
  • The recipe does not say but I beleive it should be covered for this simmering.
  • Remove beef to a warm platter.
  • Strain pan liquid, return to skillet and cook for a few minutes until thickened to taste.
  • Pour over beef rolls and serve hot.
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