Italian Round Steak Recipes

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BRACIOLE



Braciole image

For an Italian favorite, make Giada De Laurentiis' elegant Braciole, rolled-up flank steak basted with tomato sauce, from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h10m

Yield 4 servings

Number Of Ingredients 20

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

Steps:

  • 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.

BRACCIOLE (FLANK STEAK ROLLS)



Bracciole (Flank Steak Rolls) image

Authentic Italian recipe: flank steak rolls with garlic, parsley, and Parmesan cheese. Serve with egg noodles or as an addition to spaghetti or ravioli.

Provided by JEND818

Categories     World Cuisine Recipes     European     Italian

Time 1h50m

Yield 6

Number Of Ingredients 16

2 tablespoons olive oil
½ onion, chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 cup chopped fresh parsley
4 cloves garlic, minced
½ cup grated Parmesan cheese
1 hard-boiled egg, chopped
1 pinch salt and ground black pepper
1 tablespoon olive oil, or more if needed
2 pounds flank steak, pounded until thin
5 toothpicks, or as needed
1 tablespoon olive oil
1 (8 ounce) can tomato sauce
1 pinch white sugar
1 tomato, chopped, or more as needed

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium heat; cook and stir onion in the hot oil until tender, about 10 minutes. Season with 1 teaspoon salt and 1 teaspoon pepper.
  • Mix parsley, garlic, Parmesan cheese, egg, 1 pinch salt, and 1 pinch pepper in a bowl; drizzle in about 1 tablespoon olive oil, while continually stirring, until a sticky consistency is reached.
  • Spread parsley filling in a thin layer atop flank steak; roll steak in a jelly-roll style and fasten ending piece to steak with toothpicks to contain filling.
  • Pour remaining 1 tablespoon olive oil into skillet with onions over medium heat; cook steak roll in the onion mixture, turning steak until browned on all sides, 2 to 3 minutes per side. Add tomato sauce, sugar, and chopped tomato to the steak mixture; simmer over very low heat until steak is cooked through and sauce has slightly reduced, 1 to 1 1/2 hours.

Nutrition Facts : Calories 318.3 calories, Carbohydrate 5.5 g, Cholesterol 88.7 mg, Fat 22.8 g, Fiber 1.3 g, Protein 22.6 g, SaturatedFat 7.3 g, Sodium 749.1 mg, Sugar 2.7 g

ROUND STEAK ITALIANO



Round Steak Italiano image

My mom used to make this wonderful dish, and I've always enjoyed it. The gravy is especially dense and flavorful.-Deanne Stephens, McMinnville, Oregon

Provided by Taste of Home

Categories     Dinner

Time 7h15m

Yield 8 servings.

Number Of Ingredients 11

2 pounds beef top round steak
1 can (8 ounces) tomato sauce
2 tablespoons onion soup mix
2 tablespoons canola oil
2 tablespoons red wine vinegar
1 teaspoon ground oregano
1/2 teaspoon garlic powder
1/4 teaspoon pepper
8 medium potatoes (7 to 8 ounces each)
1 tablespoon cornstarch
1 tablespoon cold water

Steps:

  • Cut steak into serving-sized pieces; place in a 5-qt. slow cooker. In a large bowl, combine the tomato sauce, soup mix, oil, vinegar, oregano, garlic powder and pepper; pour over meat. Scrub and pierce potatoes; place over meat. Cover and cook on low for 7 to 8 hours or until meat and potatoes are tender. , Remove meat and potatoes; keep warm. For gravy, pour cooking juices into a small saucepan; skim fat. Combine cornstarch and water until smooth; gradually stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and potatoes.

Nutrition Facts : Calories 357 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 329mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 4g fiber), Protein 31g protein. Diabetic Exchanges

ITALIAN-STYLE ROUND STEAK



Italian-Style Round Steak image

My family loves this Swiss steak with an Italian touch. It's true comfort food that will appeal to your family as well. -Sharon Farnsworth, Longmont, Colorado

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 6-8 servings.

Number Of Ingredients 16

1/4 cup all-purpose flour
1-1/2 teaspoons salt
1/4 teaspoon pepper
2 pounds boneless beef round steak, cut into serving-size pieces
2 to 3 tablespoons vegetable oil
1 cup water
1 garlic clove, minced
1 can (15 ounces) tomato sauce
1/2 pound fresh mushrooms, sliced
1 medium onion, sliced
1 small green pepper, julienned
2 teaspoons sugar
1/2 teaspoon dried oregano
1/8 teaspoon dried basil
1 package (7 ounces) spaghetti, cooked and drained
1/4 cup grated Parmesan cheese

Steps:

  • In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a Dutch oven, brown beef in batches in oil; drain. Add water and garlic. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours., Stir in the tomato sauce, mushrooms, onion, green pepper, sugar, oregano and basil. Cover and simmer 30-45 minutes longer or until the meat and vegetables are tender. Serve over spaghetti. Sprinkle with Parmesan cheese.

Nutrition Facts :

SLOW-COOKED ITALIAN ROUND STEAK



Slow-Cooked Italian Round Steak image

Don't know what I would do without my crockpot. Savory tender beef over hot noodles. My family gave it the thumbs up.

Provided by ratherbeswimmin

Categories     Steak

Time 10h20m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/2 lbs boneless beef bottom round steaks
2 carrots, cut into 1/2 inch pieces
2 celery ribs, cut into 1/2 inch pieces
1 cup quartered mushroom
1/2 cup sliced green onion
1 (14 1/2 ounce) can Italian-style stewed tomatoes
1 cup beef broth
1/2 cup white wine or 1/2 cup beef broth
3 tablespoons quick-cooking tapioca
1 -2 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
3 cups hot cooked noodles

Steps:

  • Trim all fat from meat; cut steak into 1-inch pieces Put meat into a 4-quart slow cooker.
  • Add in carrots, celery, mushrooms, green onions, undrained tomatoes, beef broth, wine, tapioca, Italian seasoning, salt, pepper, and bay leaf.
  • Cover and cook on LOW for 9-10 hours.
  • Season to taste with salt and pepper; discard bay leaf.
  • Serve over hot cooked noodles.

Nutrition Facts : Calories 379.4, Fat 14.3, SaturatedFat 5.5, Cholesterol 98.7, Sodium 650.7, Carbohydrate 30.7, Fiber 2.6, Sugar 10.7, Protein 28.1

ITALIAN ROUND STEAK



Italian Round Steak image

Good with an Italian-style side dish such as artichoke casserole and pasta salad.

Provided by Linda Robin

Categories     Beef

Time 2h

Number Of Ingredients 11

1/3 c cooking oil
1 1/2 lb round steak, thick
1/2 c grated parmesan cheese
1/3 c fine, dry bread crumbs (i use italian-style)
1 beaten egg
1 onion, minced
2 c hot water
1/2 tsp pepper
1 tsp sugar
1/2 tsp oregano
6 oz can tomato paste

Steps:

  • 1. Pound flour into round steak.
  • 2. Trim off fat and cut into pieces
  • 3. Dip meat into beaten egg.
  • 4. Roll meat in bread crumbs and 1/2 of cheese.
  • 5. Brown in oil.
  • 6. Put browned meat in shallow baking dish.
  • 7. Put onions in pan meat was browned in and saute'.
  • 8. Combine tomato paste, hot water and spices.
  • 9. Boil mixture for 5 minutes.
  • 10. Pour most of sauce over meat, add 1/2 cheese and rest of sauce.
  • 11. Bake covered at 350° for 1 hour or until tender.

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