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Recipe compliments of www.ITISAKEEPER.com
Italian Braciole (Italian Rolled Beef)
Italian Braciole (Italian Stuffed Steak) is a traditional Italian dish that consists of thin slices of meat that are rolled up with a filling of cheese, bread crumbs, herbs, and sometimes prosciutto. The meat rolls are then cooked in a tomato sauce until tender. Braciole can be made with beef, veal, or pork, and are often served with pasta or polenta.
Ingredients
- 8 Top round steaks, thinly sliced
- 10 slices Bread, cut into 1” cubes
- 2 cloves Garlic, minced
- ½ Onion, finely diced
- 2 tablespoons Parsley, minced
- ¼ cup Parmesan cheese, grated
- 2 teaspoons Italian seasoning blend
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 6 tablespoons Water
- 2 tablespoons Olive oil
- 28 ounces Marinara sauce
Instructions
- Pound steaks to ¼ thickness, if not already sliced thin.
- Season both sides of the beef with salt and pepper.
- In a large bowl, mix bread, garlic, onion, parsley, cheese, seasoning, salt and pepper.
- Add water one tablespoon at a time until the mixture is moistened and sticks together but does not become too wet.
- Place a thin layer of bread mixture on the entire steak, leaving ½ inch border on each side.
- Roll steak and filling like an egg roll – fold one end over about 1 inch. Fold in sides, about ½ inch, and continue to roll, being careful fold in the sides as you go.
- Tie the rolls up (like a package) using kitchen string.
- Heat olive oil in skillet over medium heat. Quickly brown steak rolls on all sides.
- When steak is browned, transfer to large pot and cover steak rolls with your favorite marinara sauce.
- Simmer over medium-low heat for at least 2 hours.
Christina's Notes
- Variety: For a variation on this recipe, you can use a slice of proscuitto, ½ slice of provolone cheese and a teaspoonful of ricotta cheese in lieu of the bread filling.
- Breadcrumbs: You can use a breadcrumb mixture in place of the bread mixture.
- Additions: Feel free to add raisins or pine nuts or a slice of prosciutto in this dish.
- Wine: you can add a little dry red wine, white wine or beef broth when you braise the braciole meat.
- Instead of Beef: Use venison, pork or even chicken.