Beef Brocciole Recipe
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Category: |
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Ingredients: |
Ingredients: 1-1/2 lbs. boneless beef round steak
2 garlic cloves, minced
2/3 cup Romano Cheese
1/3 cup Parmesan Cheese
2 tablespoons chopped Italian parsley
1/2 cup Italian style bread crumbs
2 Tablespoons Olive Oil
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Directions: |
Directions:Pound the round steak thin to approve. 1/3 in. thick and cut into 4 to 6 slices.
Combine the next 5 ingredients and season with salt and pepper.
Lay the steak slices flat and sprinkle the bread mixture evenly over the steak to cover the top evenly. Starting at one short end, roll up the steak as you would a jelly roll to enclose the filling. Using butcher's twine, tie the steak roll to secure or you can use toothpicks on either end to hold.
Sprinkle the braciole with salt and pepper.
Heat olive oil in heavy large skillet over medium heat. Add the braciole and cook until browned on all sides.
You can then add them to your favorite marinara or other red sauce and simmer about 1 hour until the beef is tender.
These can also be baked in the oven at 350º in sauce for 1-1/2 hrs. until tender.
Tips: If you can find Beef Scallopini in your markets, this is an excellent alternative. Feel free to add more or less garlic to taste. You can also add chopped prosciutto to the bread crumb mixture. |
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Personal
Notes: |
Personal
Notes: This was an original "Grandma Renaldi" recipe. She loved garlic, so these were full of that flavor and permeated the sauce when she made them. Mom made these every Christmas. If you do use the toothpicks, tell everyone to be careful and pull them out before eating.
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