Beef Braciole Traditional Italian (Print Version)
# Ingredients:
→ Beef Braciole
01 -
1 lb thin beef slices (top round or flank steak)
02 -
1 cup breadcrumbs
03 -
1/2 cup grated Parmesan cheese
04 -
2 garlic cloves, minced
05 -
2 tablespoons chopped fresh parsley
06 -
Salt and pepper, to taste
07 -
Kitchen twine or toothpicks
→ Sauce
08 -
2 tablespoons olive oil
09 -
1 onion, chopped
10 -
2 cups crushed tomatoes
11 -
1 teaspoon dried basil
12 -
1 teaspoon dried oregano
13 -
Salt and pepper, to taste
# Instructions:
01 -
Pound the beef slices until thin. Season with salt and pepper, then spread the breadcrumb mixture over each slice. Roll up tightly and secure with twine.
02 -
Heat olive oil in a skillet and brown the beef rolls on all sides. Remove from the skillet.
03 -
In the same skillet, sauté the onion until soft. Add crushed tomatoes, basil, oregano, salt, and pepper. Bring to a simmer.
04 -
Return the beef rolls to the skillet, cover, and simmer on low for 1 ½ to 2 hours, stirring occasionally.
05 -
Serve the braciole with pasta and plenty of sauce.
# Notes:
01 -
You can add additional fillings to the beef, such as prosciutto, hard boiled egg, spinach, or provolone cheese, for extra flavor.
02 -
If the sauce thickens too much during simmering, add a little water or beef broth to thin it out.