"Do vegetarians eat animal crackers?"--Unknown

Braciole Recipe

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This recipe for Braciole, by , is from A Peek into the Parsons' Pantry, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Romney
Added: Friday, March 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pound beef, sliced very thin
1-2 cups bread crumbs
1/4 pound Parmesan cheese, grated
1/4 cup fresh basil (or to taste)
1 1/2 cup canned tomatoes (or use fresh)
3/4 cup tomato paste

toothpicks*

Directions:
Directions:
Cut the beef into very thin slices, place between 2 pieces of waxed paper and pound thin. Sprinkle with bread crumbs, grated cheese, basil, rolled and secured with toothpicks.

Brown the braciole. It is then put in a pot with canned tomatoes and tomato paste.

Season to taste with salt and pepper. Reduce the heat to low, cover and simmer, turning the rolls occasionally, until the beef is tender when pierced with a knife. The cooking time varies greatly depended on how thick your beef is sliced. Check from time to time to see if the sauce is becoming too dry; add a little water if needed.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
*I actually have never used the toothpicks, but that's only because we never seem to have any in the house! I think it would be significantly easier with, although the meal is still totally doable without)

Also, I usually just find a nice-looking roast in the grocery store and then ask someone at the meat counter to slice it up for me nice and thin (the thinner you go, the less the cooking time), usually about 1/8 inch.

 

 

 

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