ITALIAN BRACIOLE RECIPE WITH TENDER STRIPS OF STEAK & SAUCE
Provided by: Nonna Box
Total time: 75 minutes
Prep time: 15 minutes
Cook time: 60 minutes
|2 pounds flank steak (thinly sliced)|
|1/2 tsp salt|
|1/4 tsp pepper|
|1 cup grated parmesan|
|1/2 cup grated provolone|
|1/2 cup Italian breadcrumbs|
|1/2 tsp garlic powder|
|1 tsp dried basil|
|5 Tbsp olive oil|
|4 cups Tomato Sauce (or your grandmas Italian ‘Sunday’ Sauce!)|
- In a medium sized bowl, mix together the garlic powder, cheeses, breadcrumbs, and dried basil. Set the mix aside
- Lay the flank steak on a clean surface and pound flat with a meat tenderizer. Sprinkle with the salt and pepper.
- Evenly distribute the breadcrumb filling among the flank steaks and roll, beginning on the short end, all the way up like a jelly roll. Tie the rolls closed with butchers twine to secure the braciole.
- Pour the olive oil into a large pot and heat over medium high heat. Sear the braciole rolls for about 30 second on each side, just to brown the meat quickly.
- Add the tomato sauce to the pot and lower the heat to low. Cover and cook the braciole for an hour, basting the rolls occasionally to ensure they do not dry out.
- Serve hot along with the sauce!
Calories 385 kcal, CarbohydrateContent 12 g, ProteinContent 32 g, FatContent 23 g, SaturatedFatContent 10 g, CholesterolContent 85 mg, SodiumContent 1287 mg, FiberContent 2 g, SugarContent 5 g, ServingSize 1 serving
BRACIOLE RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK
Provided by: Giada De Laurentiis Bio & Top Recipes
Total time: 2 hours 10 minutes
Prep time: 25 minutes
Cook time: 1 hours 45 minutes
Yield: 4 servings
|1/2 cup dried Italian-style bread crumbs|
|1 garlic clove, minced|
|2/3 cup grated Pecorino Romano|
|1/3 cup grated provolone|
|2 tablespoons chopped fresh Italian parsley leaves|
|4 tablespoons olive oil|
|Salt and freshly ground black pepper|
|1 (1 1/2-pound) flank steak|
|1 cup dry white wine|
|3 1/4 cups Simple Tomato Sauce, recipe follows, or store-bought marinara sauce|
|1/2 cup extra-virgin olive oil|
|1 small onion, chopped|
|2 cloves garlic, chopped|
|1 stalk celery, chopped|
|1 carrot, chopped|
|2 (32-ounce) cans crushed tomatoes|
|4 to 6 basil leaves|
|2 dried bay leaves|
|Sea salt and freshly ground black pepper|
|4 tablespoons unsalted butter, optional|
- Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
- Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher’s twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
- Preheat the oven to 350 degrees F.
- Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.
- Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.
- In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
- Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.
BRACIOLE RECIPE: HOW TO MAKE IT
Provided by: Taste of Home
Total time: 01 hours 50 minutes
Prep time: 35 minutes
Cook time: 01 hours 15 minutes
Yield: 6 servings.
|1 beef flank steak (1-1/2 pounds)|
|4 tablespoons olive oil, divided|
|1/2 cup soft bread crumbs|
|1/2 cup minced fresh parsley|
|1/2 cup grated Parmesan cheese|
|2 garlic cloves, minced|
|1 teaspoon dried oregano|
|1/2 teaspoon salt, divided|
|1/2 teaspoon pepper, divided|
|1 medium onion, chopped|
|2 cans (15 ounces each) tomato sauce|
|1/2 cup water|
|1 teaspoon Italian seasoning|
|1/2 teaspoon sugar|
|Hot cooked spaghetti, optional|
- Flatten steak to 1/2-in. thickness. Rub with 1 tablespoon oil. Combine the bread crumbs, parsley, cheese, garlic, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon over beef to within 1 in. of edges; press down. Roll up jelly-roll style, starting with a long side; tie with kitchen string. , In a Dutch oven, brown meat in remaining oil on all sides. Add onion and cook until tender. Stir in the tomato sauce, water, Italian seasoning, sugar and remaining salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 70-80 minutes or until meat is tender. , Remove meat from sauce and discard string. Cut into thin slices; serve with sauce and If desired, spaghetti and additional grated Parmesan cheese and minced fresh parsley.
Calories 330 calories, FatContent 20g fat (6g saturated fat), CholesterolContent 54mg cholesterol, SodiumContent 1028mg sodium, CarbohydrateContent 13g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 25g protein.