ITALIAN BRACIOLE

Italian Braciole image

Provided by Lynn Clay

Categories Beef

Time 1h35m

Number Of Ingredients 13

2 lb thinly sliced beef steak
1/2 tsp salt
1/4 tsp pepper
6 clove garlic, minced
1 c grated parmesan
1/2 c provolone, grated
1/2 c italian bread crumbs
3 Tbsp dried parsley
1 tsp dried basil
5 Tbsp olive oil, extra virgin
1/2 c dry white wine
4 c tomato sauce (or your grandmas italian 'sunday' sauce!)
1/2 tsp garlic powder

Steps:

1. Mix together the minced garlic, cheeses, breadcrumbs, parsley, and basil. Set the mix aside.
2. Lay the pieces of steak on a large cookie sheet and pound flat with a meat tenderizer. Sprinkle the steak with salt and pepper.
3. Spread the breadcrumb filling among the 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.
4. Heat a large pot with olive over medium high heat. Sear the braciole rolls for about 30 second on each side.
5. Add the wine, garlic powder, and tomato sauce to the pot and lower the heat to medium low. Cover and cook the braciole for an hour, basting the rolls occasionally to ensure they do not dry out.
6. Uncover the pan and simmer on medium low for another 20 minutes until sauce thickens and alcohol evaporates.
7. Serve braciole with sauce on top.