Ingredients: |
Ingredients: flank steak, very thinly cut
Parmesan
oregano
basil
pepper
salt
bell pepper, diced
onion, diced
tooth picks
Sauce:
tomato paste
tomato sauce
Parmesan cheese
Italian sausage, browned
oregano
basil
garlic
salt
sugar (optional)
hamburger
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Directions: |
Directions:Everything is measured out using the hands, as I grew up in an Italian household, so nothing is exact. Experimentation is the most fun. Make it to suit your taste buds, not mine! :)
My grandfather called the flank steak sandwich steak, because he would ask the butcher to cut the flank steak into thin slices. When you get it home, using a meat tenderizer, pound the meat very well until thin between sheets of wax paper or plastic wrap, but not enough to put holes in it.
Sprinkle with enough Parmesan to cover, but not very thick. A dash of: pepper, oregano, salt, pepper, basil, and if you want, garlic. I love garlic in my recipes.
Roll it up, and put at least two tooth picks in it to secure it so that it doesn't come undone. Put a little olive oil in a sauce pan on medium/medium high, not enough to start smoking. Put in the diced vegetables and the rolls of meat. Brown them only. Do not cook them.
For the sauce, use 1 1/2 cans of water per can of paste. Add one can of sauce for every two cans of tomato paste. I like it thick. Be generous with the Parmesan, and you can also top the dish with Parmesan afterward. I like Parmesan too!!
Crush the herbs between your palms as you drop it into the sauce. Add salt to taste. Add garlic. It does not matter whether it is fresh or powdered. Add a tablespoon or two of sugar, if desired.
Brown the hamburger in a skillet, on a medium/medium high heat, adding diced onion, salt, pepper, garlic, basil, oregano, and Parmesan as it is browning to add flavor to the meat. Do not cook it over too high of a heat, as the herbs will not have enough time to season it.
Brown the sausage. I do not like spicy sausage, so I buy the mild Italian sausage.
Add all of the browned meat to the sauce. Make sure that you have enough casserole dishes handy, or baking dishes, because this mixture goes into the oven at 300°F degrees or so. 275°F is best if you have a little more time. Cook for 4 to 6 hours, and serve over pasta.
One of the best dishes that you've ever tasted! It really is a terrific recipe, and I hope that everyone enjoys it. |
This recipe for Grandpa's Braciole is from