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Braccioili Recipe

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This recipe for Braccioili, by , is from The Clark Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Squiggy Casile
Added: Saturday, February 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Buy top round steak thinnly sliced
If you purchase thick sliced, you must pound the steak so it is thninner.

Italian bread crumbs
Melted butter
Milk
1 hard boiled egg for each braccioli you are making
String
Olive oil for browning the braccioli

Directions:
Directions:
In a bowl:

Mix the Italian bread crumbs with the butter, add milk as needed so that the mixture can be spread over the top round.
Take the top round steak, spread the bread crumb mixture over it, add a hard boiled egg at one end and begin rolling that to the other end of the steak while folding the edges inward so the stuffing does not fall out. Take string not too thick and tie the roll of stake together. I wrap one way several times and the other way several times. Then knot the string several times in the center.

Put olive oil in a frying pan. Heat the oil. Lightly brown the rolled steak on all sides.

Cook the braccioli in sauce for several hours.




Number Of Servings:
Number Of Servings:
10-12 pieces per roll
Preparation Time:
Preparation Time:
20-25 minutes
Personal Notes:
Personal Notes:
Marci
My Christmas specialty. Oma made it all the time and is one of the few people I know that added the egg in the center. A great addition in my opinion but she did learn that from her mom.

I hope you pass this wonderful recipe down to your children. It's a great heritage we have!!!

Love, Squig

 

 

 

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