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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (359g) Recipe makes 4 servings |
||
| Calories 539 | ||
| Calories from Fat 279 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 31.0g | 47% | |
| Saturated Fat 10.8g | 54% | |
| Monounsaturated Fat 13.6g | ||
| Polyunsaturated Fat 3.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 97mg | 32% | |
| Sodium 1289mg | 53% | |
| Potassium 1223mg | 34% | |
| Total Carbohydrate 26.3g | 8% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 19.0g | ||
| Protein 37.7g | 75% | |
Braciola - Braciole (Italian Stuffed Beef Rolls)
By: HollyGolightly
May 30, 2005
Wonderful cheese-stuffed beef rolls simmered in pasta sauce. A great Sunday afternoon meal. I serve with a side of pasta and fresh steamed veggies.
SERVES 4
Ingredients
- 1 lb top round steak
- 4 slices mozzarella cheese
- 1/4 cup freshly grated parmesan cheese
- 2 tablespoons garlic powder
- salt and pepper, to taste
- 2 tablespoons olive oil
- 28 ounces pasta sauce
Directions
1
Pound the steak very thin and cut into 4 pieces.2
Place a slice of mozzarella on each piece, then top with parmesan, garlic powder, salt and pepper.3
Roll each piece up tightly and secure with a string.4
Heat the olive oil in a large nonstick skillet and brown the rolls evenly on each side.5
Drop them in your favorite pasta sauce and allow them to simmer for 2 hours or until tender and cooked through. (The meat will add a wonderful flavor to your sauce!).6
Remove the strings and serve.7
(Alternative: Assemble and brown the beef rolls the night before and store them in the fridge. Then drop the rolls and the sauce in your crockpot and cook on low for 8 hours the next day).
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Grilled Pesto Marinated Skirt Steak with Blue Cheese Fondue
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Beef > Steaks
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 4 hours
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Jen Wiehl
On Dec 21, 2008
Easy and yummy! I was bad and bought the premade Braciole from my local butcher, I followed the rest of your directions - the butcher had only put parmesan and parsley in the middle, so I opened each one up and put a slice of cheese in the middle. The DH was in heaven. He actually had the leftovers for breakfast this morning.
From: CharleneMc
On Jul 2, 2007
We really enjoyed this. I used Gouda cheese, which is what I had on hand. I used the Crockpot method, so all of the cheese melted away into the sauce. (That's ok though, because I used the leftover sauce in a couple of other dishes like #213935.) The meat was tender and tasty. Thank you for posting this!
From: Sandi (From CA)
On Dec 31, 2006
We all loved these to pieces...though no pieces were left. ;o) Picked up some already thinly-sliced round steaks, used 5 cloves of fresh garlic instead of powdered, mixed that with a little very finely sliced celery, and used a jar of artichoke marinara sauce. Major yummage! They went together very easily, particularly since I threaded a toothpick in each instead of using string. Thank you, Holly!
From: Nancy Ann
On Jun 6, 2005
They worked out great in the crockpot. A bit of work to make these but they are worth it.
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