This recipe for Braciola (Stuffed Steak), by Tamera Crocco, is from The Great Froehlich Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 bag spinach -washed and chopped 2-3 cloves minced fresh garlic Butter 1 container fresh grated cheese (3 cheese blend - asiago, ramano, and parm) Fresh grated bread crumbs Sirloin Steak Can diced tomatoes Red wine More minced garlic! Olive Oil
Directions:
1. Saute spinach and garlic in butter. Remove from heat and add fresh grated bread crumbs and cheese to make the stuffing.
2. Trim fat from steak. Place steak between 2 sheets of heavy-duty plastic wrap, and pound using a meat mallet or rolling pin. Spread breadcrumb mixture over steak, leaving a 1/2-inch margin around outside edges. Roll up steak, jelly-roll fashion, starting with short side. Secure with heavy kitchen string.
3. Brown steak in olive oil. Add tomatoes, wine and garlic scraping bottom of pan with a wooden spoon to loosen browned bits. Bring to a boil then simmer for 30 minutes or until steak is tender.
Number Of
Servings:
Depends
Preparation
Time:
1 hour or less
Personal
Notes:
One sirloin will make approx. 3-4 servings. A great side is gnocchi with the sauce.
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