Beef Braciole


1 pound beef "Braciole", chuck or flank steak, 1/4" thick
1 Tbs parsley, minced
2 cloves garlic, minced
1 cup bread crumbs
2 Tbs Parmigiano Reggiano cheese, grated
salt and pepper
Home made tomato sauce
toothpicks or cooking string
1/4 cup olive oil
1 1/2 cups shredded mozzarella (optional)


Pound the meat gently, until it is thin.
Mix together the parsley, cheese, bread crumbs, garlic, salt, and pepper. Add in some olive oil to help bind it together.
Spread each slice of beef with the mixture.
Heat the olive oil over medium heat.
Roll up each slice and close with a toothpicks.
Brown in the olive oil.

Put the braciole in the pot of tomato sauce and let simmer on low for at least an hour. You can also put in large bake dish, pour sauce over and top with mozzarella.

Serve with pasta as you would meatballs or use as a main "meat" dish.

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