Braciole

Name: Braciole
Ingredients: 2 1/2 lb. round steak; 1/2 lb. Italian sausage; 1/2 c. chopped fresh parsley; 1/4 c. grated Parmesan cheese; 1 clove minced garlic; 1 tsp. Italian herb seasoning mix; 1 tsp. salt; 1/2 tsp. lemon-pepper seasoning; 2 Tbsp. olive oil; 1 c. chopped onion; 1/2 c. chopped carrot; 1 1/2 c. dry red wine; 1 (16 oz.) plum tomatoes; 1 (6 oz.) tomato paste; 1 tsp. salt; 1 bay leaf

16 ingredients

2 steps

Ingredients

2 1/2 lb. round steak
1/2 lb. Italian sausage
1/2 c. chopped fresh parsley
1/4 c. grated Parmesan cheese
1 clove minced garlic
1 tsp. Italian herb seasoning mix
1 tsp. salt
1/2 tsp. lemon-pepper seasoning
2 Tbsp. olive oil
1 c. chopped onion
1/2 c. chopped carrot
1 1/2 c. dry red wine
1 (16 oz.) plum tomatoes
1 (6 oz.) tomato paste
1 tsp. salt
1 bay leaf

Directions

1

Trim all fat from steak. Cut into 8 equal pieces, then pound thin. Remove casing from Italian sausage. Break up in medium bowl. Add parsley, Parmesan cheese, garlic, Italian seasoning, 1 teaspoon salt and the lemon-pepper seasoning; mix thoroughly. Spread each steak with 2 heaping tablespoonfuls of sausage mixture. Roll up jelly roll fashion; fasten with toothpick. Brown rolls 3 to 4 at a time in hot oil in Dutch oven. Add onion and carrot to pot. Cook until vegetables are soft, about 5 minutes. Stir in wine, tomatoes, tomato paste, remaining 1 teaspoon salt and bay leaf. Bring mixture to boil; lower heat. Add
2

beef rolls. Cover and simmer for 1 hour. Remove from heat. Remove toothpicks before serving.