My Mamas Braciole Recipes

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BEEF BRACIOLE



Beef Braciole image

Provided by Food Network

Categories     main-dish

Time 3h50m

Yield 4 servings

Number Of Ingredients 8

4 thinly sliced top sirloin steaks (2 1/2 to 3 pounds)
5 garlic cloves, minced
1/4 cup chopped fresh Italian parsley
1/4 cup shredded Parmigiano-Reggiano
Kosher salt and freshly ground black pepper
5 tablespoons vegetable oil
2 quarts your favorite tomato sauce
Serving suggestion: your favorite pasta

Steps:

  • Preheat oven to 400 degrees F.
  • Pound out the steaks with a meat hammer until they are approximately 1/4-inch thick. Sprinkle each steak with the minced garlic, fresh parsley and Parmigiano-Reggiano, then some salt and pepper. Roll up each steak and secure with toothpicks. Sprinkle the steaks again with pepper. Place steaks in a casserole pan or roasting pan and cover with the vegetable oil. Bake, rotating occasionally to ensure browning on all sides, 25 to 30 minutes.
  • Cover steaks with tomato sauce and cover pan with aluminum foil. Place steaks back in the oven and reduce heat to 325 degrees F. Cook until fork tender, about 3 hours. Serve with your favorite pasta.

MAMA'S BRACIOLE



Mama's Braciole image

Provided by My Food and Family

Categories     Home

Number Of Ingredients 18

8 slices beef braciole
1 units salt
8 slices prosciutto di parma
1.5 cups plain bread crumbs
0.5 cups milk
0.666666666667 cups grated
1 units onion
0.5 cups parsley leaves
1 cups arugula
1 units toothpicks
2 tablespoons olive oil
2 cloves garlic
2 tablespoons butter
12 units crimini mushrooms
2 tablespoons flour
1 cups dry white wine
1 cups beef broth
1 tablespoons tomato paste

Steps:

  • Season meat with salt and pepper. Top each slice of meat with a slice of Prosciutto. In a medium bowl, moisten bread crumbs with milk. Add grated cheese, onion, parsley, arugula, salt and pepper to the crumbs and combine well. Spread a thin layer of stuffing down the center of each beef slice and roll tightly. Fasten rolled meat with plain toothpicks.
  • Heat a large nonstick skillet over medium high heat. Add oil to a hot pan along with garlic. Set meat into pan and brown on all sides, 6 minutes. Remove the meat from the pan. Add butter to the pan. Add mushrooms to the melted butter. Saute mushrooms 5 minutes. Add flour to the pan and cook 2 minutes. Whisk wine into the flour and mushrooms and scrape up pan drippings. Reduce wine 1 minute, then whisk in beef broth and tomato paste.
  • Set meat back into sauce and reduce heat to medium low. Partially cover pan with a cover left ajar an inch. Simmer meat in sauce 10 to 15 minutes. Transfer beef rolls to a platter, removing toothpicks. Pour pan gravy down over the beef rolls and serve.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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