Braciole

Name: Braciole
Ingredients: 1-1/2 lbs (.7 kg). to 2 lbs (.9 kg) beef top round steak 1/4 inch thick; 2 Tbsp (30 ml). olive oil; 2 cloves garlic, minced; 2 Tbsp (30 ml). grated Romano cheese; 2 Tbsp (30 ml). chopped Italian parsley; 1/4 cup (60 ml) white raisins, plumped in wine/water (optional); black pepper and salt, to taste; 2 Tbsp (30 ml). olive oil for frying; 1 quart (950 ml) marinara or spaghetti sauce (homemade or store bought)

9 ingredients

9 steps

Ingredients

1-1/2 lbs (.7 kg). to 2 lbs (.9 kg) beef top round steak 1/4 inch thick
2 Tbsp (30 ml). olive oil
2 cloves garlic, minced
2 Tbsp (30 ml). grated Romano cheese
2 Tbsp (30 ml). chopped Italian parsley
1/4 cup (60 ml) white raisins, plumped in wine/water (optional)
black pepper and salt, to taste
2 Tbsp (30 ml). olive oil for frying
1 quart (950 ml) marinara or spaghetti sauce (homemade or store bought)

Directions

1

Pound steak thin.
2

Mix remaining ingredients.
3

Spread over pounded steak.
4

Roll up jelly-roll style.
5

Secure with string or toothpicks.
6

Heat about 1 tbsp (15 ml) to 2 tbsp (30 ml) olive oil in skillet and brown the braciole.
7

Drain off any remaining oil and add the marinara sauce.
8

Simmer, covered 1 1/2 to 2 hours or until meat is very tender.
9

Remove string or toothpicks before serving