Beef Braciola - Braciole

Name: Beef Braciola - Braciole
Ingredients: 12 slices top round beef, about 1/4 inch thick; 1/4 lb italian salami, minced; 1/2 lb veal, ground; 1/2 cup grated parmesan cheese; 2 tablespoons butter, softened; 1 cup soft white breadcrumb; 1/2 cup milk; 2 tablespoons minced parsley; 1 egg, beaten; salt and pepper; 12 very thin slices prosciutto; 2 tablespoons olive oil; 2 tablespoons butter; 1 garlic clove; 1 large onion, chopped; 2 carrots, chopped; 1 bay leaf; 3/4 - 1 cup dry white wine; 1 (32 ounce) can plum tomatoes, sieved (about 2 lbs.)

19 ingredients

15 steps

Ingredients

12 slices top round beef, about 1/4 inch thick
1/4 lb italian salami, minced
1/2 lb veal, ground
1/2 cup grated parmesan cheese
2 tablespoons butter, softened
1 cup soft white breadcrumb
1/2 cup milk
2 tablespoons minced parsley
1 egg, beaten
salt and pepper
12 very thin slices prosciutto
2 tablespoons olive oil
2 tablespoons butter
1 garlic clove
1 large onion, chopped
2 carrots, chopped
1 bay leaf
3/4 - 1 cup dry white wine
1 (32 ounce) can plum tomatoes, sieved (about 2 lbs.)

Directions

1

Flatten slices of beef as thinley as possible.
2

Mix ground meats, cheese, butter, breadcrumbs soaked in milk and squeezed dry, parsley and egg.
3

Taste mixture and season with salt and pepper.
4

Place a slice of prosciutto on each slice of beef, spread with stuffing.
5

Roll slices tightly and tie with string.
6

Heat oil, butter together in large skillet.
7

Add garlic, onion, carrots and bay leaf, saute a few minutes.
8

Add beef rolls and brown well on all sides.
9

Stir in wine and cook over moderate heat until most of the liquid has evaporated.
10

Add tomatoes and bring to a boil.
11

Reduce heat to low and simmer for an hour or until the beef is fork tender.
12

The recipe does not say but I beleive it should be covered for this simmering.
13

Remove beef to a warm platter.
14

Strain pan liquid, return to skillet and cook for a few minutes until thickened to taste.
15

Pour over beef rolls and serve hot.