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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
Instructions
- Step 1
Pound steaks to ¼ thickness, if not already sliced thin.
- Step 2
Season both sides of the beef with salt and pepper.
- Step 3
In a large bowl, mix bread, garlic, onion, parsley, cheese, seasoning, salt and pepper.
- Step 4
Add water one tablespoon at a time until the mixture is moistened and sticks together but does not become too wet.
- Step 5
Place a thin layer of bread mixture on the entire steak, leaving ½ inch border on each side.
- Step 6
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.
- Step 7
Tie the rolls up (like a package) using kitchen string.
- Step 8
Heat olive oil in skillet over medium heat. Quickly brown steak rolls on all sides.
- Step 9
When steak is browned, transfer to large pot and cover steak rolls with your favorite marinara sauce.
- Step 10
Simmer over medium-low heat for at least 2 hours.
Tips & Tricks
Per serving
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