Beef Braciole
From snuglebunnygirl 11 years agoIngredients
- 1 lb boneless beef round steak, cut into 4 thin slices about 1/2 inch thick shopping list
- 4 slices prosciutto shopping list
- 1 tbsp pine nuts shopping list
- 2 tbsp pecorino romano cheese shopping list
- 2 garlic cloves chopped shopping list
- 1/2 cup olive oil shopping list
- 2 (28 oz) cans Italian tomatoes shopping list
- 1/2 c tomato puree shopping list
- 2 bay leaves shopping list
- 3 fresh basil leaves, torn into small pieces shopping list
- 1 med yellow onion, finely chopped shopping list
- 2 carrots, peeled and fine chopped shopping list
- 2 stalks celery, fine chopped shopping list
- 1 cup dry red whine shopping list
- flour, for dredging shopping list
- salt and peper shopping list
How to make it
- place each slice of beef between 2 sheets of plastic wrap & pound w/ meat pounder until 1/4 inch thick
- sprinkle w/ salt and pepper
- lay a slice of prosciutto on each one and sprinkle evenly w/ pine nuts, Romano cheese, garlic, and parsley
- roll up slices tucking in ends and tie w/ kitchen string
- heat 1/4 cup of the olive oil in frying pan over med heat
- dredge braciole in flour shaking off any excess and place in pan
- cook until brown on all sides about 15 mins
- heat other 1/4 cup of olive oil in a large saucepan over medium heat
- add onion, celery and carrots
- cook siring until tender but not browned about 10 mins
- add braciole, bay leaves, salt & pepper
- add red wine and cook until most liquid evaporates, about 2 mins
- pass the tomatoes w/ juices thru food mill or sieve into sauce pan
- fill one of the tomato cans about 1/2 way with water and add to saucepan
- add tomato puree, turn heat to low cook at simmer until beef is tender about 1 1/2 hours
- sprinkle Basil over rolls cook 2 mins
- transfer to plates spoon sauce over top and serve
People Who Like This Dish 2
- bwillson Nowhere, Us
- b37moon Nowhere, Us
- snuglebunnygirl Phoenix, Arizona
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments