BRACIOLE ITALIAN STUFFED STEAK ROLLS
Moist Italian seasoned steak rollups are melt in your mouth and adds flavor to your sauce. My mom makes these a lot usually served on a Sunday. The meat just comes apart and melts in your mouth. This is also a great addition as it adds flavor to your sauce during the cooking process. Just make sure you remove the string...
Provided by Annamaria Settanni McDonald
Categories Steaks and Chops
Time 1h45m
Number Of Ingredients 8
Steps:
- 1. When you go to the grocer ask your butcher to cut the steaks to 1/4 inch thickness.
- 2. Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
- 3. Pound the meat to a 1/8 of an inch thickness between 2 pieces of wax paper. You'll want to have a rectangular pieces of 7"x4". Cut the steak accordingly.
- 4. If using chopped up hard broiled egg, add right before you roll the steaks.
- 5. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
- 6. In a skillet pan, heat 2 tablespoons of olive oil. Seer (brown) the rolls on all sides, this will take about 8-10 minutes. Put rolls into your sauce, and from this point on when stirring your sauce be gentle. Cook sauce with Braciole for at least 40-60 minutes for even cooking in the meat.
- 7. Serve as a second course after pasta or along your pasta with sauce.
BRACIOLE
In our family Braciole was served as a special treat for birthdays and holidays. It was Grandma's specialty and the preparation was time consuming. When the meat and sauce were fully cooked, Grandma called us into the kitchen to watch her lift the big roll from the sauce to the cutting board to slice it. The pinwheels of meat, laid side by side on the platter, topped with Grandma's delicious sauce, made a colorful picture. —Cookie Curci, San Jose, California
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Flatten steak to 1/2-in. thickness. Rub with 1 tablespoon oil. Combine the bread crumbs, parsley, cheese, garlic, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon over beef to within 1 in. of edges; press down. Roll up jelly-roll style, starting with a long side; tie with kitchen string. , In a Dutch oven, brown meat in remaining oil on all sides. Add onion and cook until tender. Stir in the tomato sauce, water, Italian seasoning, sugar and remaining salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 70-80 minutes or until meat is tender. , Remove meat from sauce and discard string. Cut into thin slices; serve with sauce and If desired, spaghetti and additional grated Parmesan cheese and minced fresh parsley.
Nutrition Facts : Calories 330 calories, Fat 20g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 1028mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.
BRACCIOLE (FLANK STEAK ROLLS)
Authentic Italian recipe: flank steak rolls with garlic, parsley, and Parmesan cheese. Serve with egg noodles or as an addition to spaghetti or ravioli.
Provided by JEND818
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 6
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat; cook and stir onion in the hot oil until tender, about 10 minutes. Season with 1 teaspoon salt and 1 teaspoon pepper.
- Mix parsley, garlic, Parmesan cheese, egg, 1 pinch salt, and 1 pinch pepper in a bowl; drizzle in about 1 tablespoon olive oil, while continually stirring, until a sticky consistency is reached.
- Spread parsley filling in a thin layer atop flank steak; roll steak in a jelly-roll style and fasten ending piece to steak with toothpicks to contain filling.
- Pour remaining 1 tablespoon olive oil into skillet with onions over medium heat; cook steak roll in the onion mixture, turning steak until browned on all sides, 2 to 3 minutes per side. Add tomato sauce, sugar, and chopped tomato to the steak mixture; simmer over very low heat until steak is cooked through and sauce has slightly reduced, 1 to 1 1/2 hours.
Nutrition Facts : Calories 318.3 calories, Carbohydrate 5.5 g, Cholesterol 88.7 mg, Fat 22.8 g, Fiber 1.3 g, Protein 22.6 g, SaturatedFat 7.3 g, Sodium 749.1 mg, Sugar 2.7 g
BEEF BRACIOLE (STUFFED ITALIAN BEEF ROLL) RECIPE BY TASTY
Here's what you need: bread crumbs, shredded pecorino romano cheese, fresh basil, shredded provolone cheese, fresh italian parsley, garlic, kosher salt, freshly ground black pepper, olive oil, flank steak, canola oil, butter, medium carrot, small onion, celery, dry white wine, crushed tomato, dried bay leaves, dried oregano, red pepper flakes, orecchiette pasta, fresh basil
Provided by Matthew Johnson
Categories Dinner
Yield 8 servings
Number Of Ingredients 22
Steps:
- In a medium bowl, combine the bread crumbs, pecorino Romano, ½ cup (20 g) chopped basil, provolone, parsley, 5 minced cloves of garlic, salt, pepper, and the olive oil. Stir and set aside.
- Lay the flank steak on a cutting board. Season both sides with salt and pepper. Cover the the meat with a sheet of parchment paper. Using a meat mallet or rolling pin, pound the steak until it's ¼ inch (6 mm) thick.
- Remove the parchment and sprinkle the bread crumb mixture evenly over the steak.
- Starting from the bottom, roll the meat into a log. Using butcher's twine, tie up the roll so it holds its shape while cooking. Season with salt and pepper.
- Heat the canola oil in a large Dutch oven over high heat. When the oil is shimmering, add the steak roll and, without moving it, cook until a dark brown crust forms on one side, about 3 minutes. Turn the roll and repeat until all sides and the ends have been seared. Remove the roll from the pan and set aside.
- Preheat the oven to 350°F (180°C).
- Add the butter, carrot, onion, celery, remaining 3 cloves of garlic, salt, and pepper to the pan and cook until caramelized, about 5 minutes.
- Add the white wine and stir to loosen any brown bits from the bottom of the pot. Cook until the wine reduces and the pan is slightly dry again.
- Add the tomatoes, bay leaves, oregano, and red pepper flakes. Stir to combine.
- Return the beef roll to the pot. Cover and bake for 1 hour, flipping the roll halfway through (if the sauce is drying up too much, add more crushed tomatoes or water), until the beef is tender.
- Slice the braciole and arrange on a serving platter with the sauce. Serve the braciole with orecchiette or polenta. Garnish with grated pecorino Romano and fresh basil.
- Enjoy!
Nutrition Facts : Calories 634 calories, Carbohydrate 66 grams, Fat 25 grams, Fiber 5 grams, Protein 34 grams, Sugar 8 grams
BRACIOLE (STUFFED MEAT ROLLS)
Steps:
- Season the meat on both sides with salt and pepper to taste. In a bowl, combine the 1/2 cup Parmesan, garlic, and parsley. Divide the mixture among the meat slices, spreading it into an even layer, and roll up each slice to enclose the filling. Secure each roll with string or toothpicks.
BRACIOLE
For an Italian favorite, make Giada De Laurentiis' elegant Braciole, rolled-up flank steak basted with tomato sauce, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 2h10m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
- Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
- Preheat the oven to 350 degrees F.
- Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.
- Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.
- In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
- Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.
BRACIOLE (STUFFED BEEF ROLLS IN TOMATO SAUCE)
From the Sopranos Family Cookbook. Yummy!! Makes your kitchen smell fabulous. I serve this with a big green salad and crusty garlic bread.
Provided by PamLuvs2Cook
Categories One Dish Meal
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place beef between two pieces of plastic wrap. Pound gently with a meat pounder or mallet to 1/4-1/8 inch thickness.
- Remove and discard plastic wrap. Place one slice of the prosciutto on each beef slice. Sprinkle beef slices with the finely chopped garlic, cheese, parsley, salt and pepper. Roll each of the beef slices into a tight roll and secure with a toothpick.
- Heat the olive oil in a large pot. Add the braciole and crushed garlic. Cook, turning the meat occasionally, until it is browned on all sides and the garlic is golden. Add the red wine and simmer for 2 minutes. Remove and discard the crushed garlic cloves.
- Stir in the tomato puree and basil.
- Cover and cook on low heat, turning the meat occasionally, until it is tender when pierced with a fork, about 2 hours. Add a little water if the sauce becomes to thick.
- If you want to serve it the Italian way: Serve the sauce over the hot, cooked ziti as a first course, followed by the braciole. Don't forget to remove the toothpick from the braciole.
Nutrition Facts : Calories 934.8, Fat 26, SaturatedFat 7.8, Cholesterol 72.6, Sodium 183.1, Carbohydrate 123.2, Fiber 11.3, Sugar 21.6, Protein 44.5
More about "braciole italian stuffed steak rolls recipes"
BRACIOLE (ITALIAN STUFFED STEAK) - IT IS A KEEPER
From itisakeeper.com
5/5 (3)Total Time 2 hrs 45 minsCategory Main DishCalories 875 per serving
- Add water one tablespoon at a time until the mixture is moistened and sticks together but does not become too wet.
BRACIOLE STUFFED MEAT ROLLS | WHAT'S COOKIN' ITALIAN STYLE …
From whatscookinitalianstylecuisine.com
BEEF BRACIOLE - THE ITALIAN CHEF
From italianchef.com
BRACIOLE...ITALIAN STUFFED & ROLLED FLANK STEAK RECIPE ON …
From food52.com
BRACIOLE: ROLLED STUFFED STEAK BRAISED IN TOMATO SAUCE
From tastykitchen.com
TOP 47 HOW TO COOK BRACIOLE ROLLS RECIPES - NAMUS.YOURAMYS.COM
From namus.youramys.com
BRACIOLE STUFFED MEAT ROLLS WHATS COOKIN ITALIAN STYLE RECIPES
From rymill.coolfire25.com
ITALIAN BEEF BRACIOLE STUFFED BEEF ROLL - XOXOBELLA
From xoxobella.com
ITALIAN STUFFED STEAK ROLLS | AIR FRYER RECIPE - TWOSLEEVERS
From twosleevers.com
TOP 40 HOW TO COOK BRACIOLE ROLLS RECIPES
From schoenfeld.vhfdental.com
BRACIOLE - MY STORY IN RECIPES
From mystoryinrecipes.com
TOP 49 EASY BRACIOLE RECIPE WITH STUFFING RECIPES
From tmax.pakasak.com
BRACIOLE RECIPE, ITALIAN STUFFED STEAK - SPINACH TIGER
From spinachtiger.com
TOP 44 ITALIAN STUFFED BEEF BRACIOLE RECIPE RECIPES
From rymill.coolfire25.com
BRAISED BEEF ROLLS - LIDIA
From lidiasitaly.com
BEEF BRACIOLE {ITALIAN STUFFED STEAK} - HOME. MADE. INTEREST.
From homemadeinterest.com
ITALIAN BRACIOLE RECIPE WITH TENDER STRIPS OF STEAK & SAUCE
From nonnabox.com
TOP 46 BRACIOLE WITH EGG RECIPE ITALIAN RECIPES
From sara.hedbergandson.com
BEEF BRACIOLE (STUFFED FLANK STEAK) | EASY RECIPES BY ITS YUMMI
From itsyummi.com
You'll also love