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Braciola (Italian Stuffed Beef Rolls) |
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| Ingredients: |
1 lb top round steak
4 slices mozzarella cheese
1/4 cup freshly grated parmesan cheese
2 tablespoons garlic powder
salt and pepper, to taste
2 tablespoons olive oil
28 ounces pasta sauce
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| Procedures: |
Pound the steak very thin and cut into 4 pieces.
Place a slice of mozzarella on each piece, then top with parmesan, garlic powder, salt and pepper.
Roll each piece up tightly and secure with a string.
Heat the olive oil in a large nonstick skillet and brown the rolls evenly on each side.
Drop them in your favorite pasta sauce and allow them to simmer for 2 hours or until tender and cooked through. (The meat will add a wonderful flavor to your sauce!).
Remove the strings and serve.
(Alternative: Assemble and brown the beef rolls the night before and store them in the fridge. Then drop the rolls and the sauce in your crockpot and cook on low for 8 hours the next day).
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| Notes: |
2020-08-22: This just didn’t work. The cheese melted into the sauce leaving the “rolls” a
bit tough. We served with couscous, a veggie blend, and a bottle of CSM Cabernet
Sauvignon. No plans to try again.
2020-07-08: Added to our cookbook.
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09/04/2020
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