Best Stuffed Beef Schnitzel In Tomato Sauce Recipes

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BRACIOLA - BRACIOLE (ITALIAN STUFFED BEEF ROLLS)



Braciola - Braciole (Italian Stuffed Beef Rolls) image

Wonderful cheese-stuffed beef rolls simmered in pasta sauce. A great Sunday afternoon meal. I serve with a side of pasta and fresh steamed veggies.

Provided by jenpalombi

Categories     Steak

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 7

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

Steps:

  • 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).

OVEN BAKED SCHNITZEL



Oven Baked Schnitzel image

Easy to put together earlier in the day then pop in oven 30mins before needed. You could call this Pizza Style Schnitzel!!! Makes a great change from crumbed. You could also use chicken or pork schnitzels in place of beef.

Provided by Jen T

Categories     Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

4 beef schnitzel
140 g tomato paste
1 -2 finely chopped onion
2 cups grated cheese (I used Edam cheese)
salt & pepper

Steps:

  • Place pieces of schnitzel in a greased baking dish so that the meat covers the entire area.
  • Spread over tomato paste evenly.
  • Sprinkle over the chopped onion.
  • Season with salt & pepper.
  • Cover with grated cheese.
  • Bake for 30mins at 350'F/180'C.

Nutrition Facts : Calories 227.3, Fat 14, SaturatedFat 8.7, Cholesterol 36.2, Sodium 823.1, Carbohydrate 14.1, Fiber 2, Sugar 5.4, Protein 12.9

BEEF SCHNITZEL



Beef Schnitzel image

Make and share this Beef Schnitzel recipe from Food.com.

Provided by English_Rose

Categories     Lunch/Snacks

Time 30m

Yield 5 serving(s)

Number Of Ingredients 9

5 minute steaks, thinly cut
2 ounces all-purpose flour
2 teaspoons paprika
salt and pepper
2 eggs, lightly beaten
9 ounces dried breadcrumbs
5 teaspoons butter
5 teaspoons olive oil
1 lemon, cut into wedges to serve

Steps:

  • Stretch a piece of plastic wrap over a chopping board; lay the steaks on top of plastic wrap; put another piece of plastic wrap on top. Use a rolling pin to bash the steaks until they are really flat and thin.
  • Mix the flour and paprika with some salt and pepper on a plate.
  • Put the egg and breadcrumbs on two separate plates.
  • Dip the steaks in the flour first, then the egg, then the breadcrumbs.
  • Heat 1 teaspoon butter and 1 teaspoon oil in a large frying pan.
  • Cook one of the schnitzels for about 1 minute on each side until the breadcrumbs are golden and crispy.
  • Repeat steps 4,5, and 6 for the other schnitzels.
  • Serve with lemon wedges, salad and coleslaw.

Nutrition Facts : Calories 524.5, Fat 28.3, SaturatedFat 10.8, Cholesterol 124.2, Sodium 475.3, Carbohydrate 47.2, Fiber 3.2, Sugar 3.7, Protein 20.1

THE BEST STUFFED SHELLS



The Best Stuffed Shells image

Here's our upgrade on the Italian-American comfort food classic. We used three different cheeses to get the ultra-creamy filling just right. It really balances the tangy homemade tomato sauce.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 15

1/4 cup olive oil
1 small onion, diced
3 cloves garlic, minced
Pinch crushed red pepper flakes, optional
1/4 cup tomato paste
Two 28-ounce cans good-quality peeled whole plum tomatoes, crushed
1 sprig basil
2 teaspoons dried oregano
Kosher salt and freshly ground black pepper
9 ounces jumbo dried pasta shells
2 cups whole milk ricotta
8 ounces shredded part-skim mozzarella
3 tablespoons grated Parmigiano-Reggiano, plus more for topping
1/4 cup finely chopped flat-leaf parsley leaves
1 large egg, lightly beaten

Steps:

  • For the marinara sauce: Heat the oil in a medium heavy-bottomed pot over medium heat. Add the onions and cook, stirring occasionally, until very soft, 8 to 10 minutes. Add the garlic and red pepper flakes, if using, and continue to cook, stirring occasionally, until the garlic has softened but not browned, about 3 minutes. Stir in the tomato paste and cook for 2 minutes. Add the crushed tomatoes. Season with salt and pepper and bring to a simmer. Reduce the heat, add the basil and dried oregano, partially cover and simmer gently, stirring occasionally, until the sauce is thickened, about 45 minutes.
  • Remove the basil sprig. If the sauce is still too chunky, mash the larger chunks of tomato with a potato masher. Season with salt and pepper. Let cool.
  • For the shells and filling: Bring a large pot of salted water to a boil over high heat. Add the dried pasta shells cook, stirring occasionally, until softened slightly but not cooked. (The pasta shells should flexible enough to be filled but remain very al dente; they will continue to cook during baking.) Drain, then run under cold water to stop cooking. Drain well again.
  • Preheat the oven to 375 degrees F.
  • Mix together the ricotta, mozzarella, Parmigiano-Reggiano, parsley and egg in a large bowl until well combined and uniform. Season liberally with salt and pepper. Transfer the filling to a large disposable pastry bag or large resealable plastic bag (or use a spoon for filling directly from the bowl).
  • Spread 2 1/2 cups of the marinara sauce in a 13-by-9-inch baking dish. Snip off the end of the pastry bag and squeeze the filling into the shells one at a time. Arrange the shells open-side up in a tight single layer in the baking dish as you fill them. Top with the remaining marinara sauce. Cover the pan tightly with foil and bake the shells until the sauce is bubbling throughout and the filling is heated through, about 35 minutes.
  • Remove the foil from the pan and continue to bake for 10 more minutes to reduce the sauce. Let cool slightly before serving. Top with grated Parmigiano-Reggiano.

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