"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Braciole (Stuffed Flank Steak) Recipe

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This recipe for Braciole (Stuffed Flank Steak), by , is from The Zuelke Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rosie Fraine
Added: Sunday, February 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
21/2 lbs flank steak
1/2 lb Italian sausage
1/2 c parsley, chopped
1/4 c Parmesan cheese, grated
1 clove garlic, minced
1 tsp. Italian seasoning
1 tsp salt
1/2 tsp lemon pepper
2 Tblsp olive oil
1 large onion, chopped
1/2 c carrots, chopped
1 1/2 c dry red wine
16 oz can plum tomatoes
1 can tomato paste
1 tsp salt
1 bay leaf

Directions:
Directions:
You can use two smaller steaks or one large one. Pound the steak very thin. Break up the sausage in a medium bowl and add parsley, Parmesan, garlic, seasonings and 1 tsp salt. Mix thoroughly and spread this on the steak. Roll up the steak jelly roll fashion and fasten with wooden skewers or string in 8 places.
Brown beef rolls in hot oil, removing to plate as they are done. Add onion and carrot to the pan, and cook about 5 minutes. Add wine, tomatoes, tomato paste, remaining salt and bay leaf. Bring to a boil then lower heat and add beef rolls. Cover and simmer for about an hour. Let meat rest for 10 minutes and then slice into serving pieces. Serve with pasta to pour extra sauce over.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
90 minutes

 

 

 

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