"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

BRIGIOLE Recipe

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This recipe for BRIGIOLE, by , is from Nanny's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Adams / Pat Overfield

Category:
Category:

Ingredients:  
Ingredients:  
3 sirloin steaks
4 hard boiled eggs, cut up finely
1 small onion, diced finely
1/2 to 3/4 cup bread crumbs
Milk ( just enough to moisten)
1 to 2 cloves of garlic, very finely chopped
1/4 cup parsley
1 tsp. oregano

Directions:
Directions:
Bake at 350 for 2 1/2 to 3 hours covered

Mix all ingredient together except the steak. Add enough milk to moisten the mixture.

Flour, salt and pepper on one side on a chopping board. Pound meat with meat mallet or edge of plate (old fashion way), turn over repeat. Pound until tender and fairly thin.

Spread 1/3 of mixture over meat evenly and roll each one up, tie them with string securely, at least 4 wraps. Brown evenly on medium heat with Olive Oil in pan.

Cover with your favorite sauce, Mine is Hunt's Tomato Sauce. From time to time, uncover and make sure meat is covered with sauce, If not, spoon some sauce up on meat.

Preparation Time:
Preparation Time:
30 Minutes
Personal Notes:
Personal Notes:
Remove string after baking with scissors, cut into 3 to 4 pieces each. Cover with sauce before serving.

 

 

 

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