BRACIOLE – ROLLED STUFFED STEAK IN TOMATO SAUCE Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1.25 Lbs. Flank Steak
1 28oz Cans tomato sauce or Boxes of Crushed Tomatoes
½ cup water, dry table wine or bouillon
1 Cup Spinach, Choppedv (optional or substitute with celery and parsely)
2 Tbsp. Parsley, Chopped
1 1/2 Cup soft bread cubes
1 egg
3 Garlic Cloves, Minced
1 Onion, Diced Small.
1/4 Cup Pecorino Romano Cheese, Grated
4 Tbsp. Olive Oil
Salt and Fresh Ground Pepper
Kitchen string for tying roast.
|
|
Directions: |
Directions:Preheat oven to 350 degrees.
Saute onions and garlic in 2 tablespoons of olive oil until softened. Add spinach, cook until wilted. Add parsley, bread cubes, egg and cheese, season to taste with salt and pepper. Set aside.
Pound steak until approximately 1/4 to 1/3 inch thin. Score on one side and season with salt and pepper on both sides. Add stuffing down the middle of steak (not on scored side). Roll around stuffing and tie steak in 3 to 4 spots with kitchen twine.
Sear Steak on all sides in a large skillet with the remaining 2 tablespoons of oil. Remove steak and deglaze pan with 1/4 cup of water,dry table wine or bouillon scraping up all the browned bits. Add the deglazing liquid, tomato sauce,
Place steak in a dutch oven or roasting pan and cover with tomato sauce. Bake 15 minutes; baste with juices and bake an additional 20 minutes |
|
Number Of
Servings: |
Number Of
Servings:4-6 servings |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: Grandma eliminates the cheese because she is dairy free!
|
|
This recipe for BRACIOLE – ROLLED STUFFED STEAK IN TOMATO SAUCE is from