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Beef Bracciole in Tomato Sauce Recipe

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This recipe for Beef Bracciole in Tomato Sauce, by , is from The Anzilotti Families' Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pattie Anzilotti-Shaw

Category:
Category:

Ingredients:  
Ingredients:  
1 lbs. flank, skirt, or top of round steak
2 garlic cloves, finely chopped
c. fresh parsley, chopped
c. freshly grated Parmesan cheese
tsp. salt
1 tsp. freshly ground black pepper
⅓ c. olive oil
2 c. canned, peeled and crushed tomatoes
Pinch of dried basil, red pepper flakes, and mint
Salt and pepper

Directions:
Directions:
Lay the meat out flat on a smooth work surface. Pound with a meat mallet until " thickness.
Mix the garlic, parsley, cheese, salt and pepper and cover the steak. Roll up the steak, jellyroll fashion, and tie it securely with cotton string.

Heat oil in a large skillet and brown the steak thoroughly on all sides. This should take about 10 minutes. Add the tomato, basil, red pepper flakes, and mint to the browned bracciole. Cover the skillet and reduce the heat. Simmer for about 1 hour or until the meat is tender.

When the meat is ready, place it on a large serving platter. Cut and remove the string. Slice the meat and serve with the sauce poured over it.

Personal Notes:
Personal Notes:
Mom use to buy prepared bracciole at the commissary and serve it at Sunday dinner with the macaroni and meatballs. This is a close recipe to the type of bracciole that she served.

 

 

 

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