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.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 30 minutes

Cook Time: 2 hours 15 minutes

Total Time: 2 hours 45 minutes

Servings: 4 Servings

Calories: 393 kcal per serving

Ingredients

8 - Top round steaks
10 slices - Bread
2 cloves - Garlic
½ - Onion
2 tablespoons - Parsley
¼ cup - Parmesan cheese
2 teaspoons - Italian seasoning
1 tsp - Salt
½ tsp - 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.

Nutrition