Italian Stuffed Steak Rolls Recipe

Italian Braciole (Italian Rolled Beef) It Is a Keeper

WebFeb 6, 2024 · Total: 2 hours 45 minutes. Italian Braciole (Italian Stuffed Steak) is a traditional Italian dish that consists of thin slices of meat that …

Rating: 5/5(25)
1. Pound steaks to ¼ thickness, if not already sliced thin.
2. Season both sides of the beef with salt and pepper.
3. In a large bowl, mix bread, garlic, onion, parsley, cheese, seasoning, salt and pepper.
4. Add water one tablespoon at a time until the mixture is moistened and sticks together but does not become too wet.

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Healthier Italian Stuffed Beef Rolls CookingHeartSmart

WebOct 27, 2020 · Make the Beef Rolls. Preheat oven to 425°F. Spray 13x9-inch baking dish with cooking oil. Set aside. In a large bowl, combine ¼ …

1. Preheat oven to 425°F. Spray 13x9-inch baking dish with cooking oil. Set aside.In a large bowl, combine ¼ cup roasted red peppers, spinach, cream cheese, artichokes, and basil. Blend well. Spread mixture evenly over the steaks. Roll up jelly-roll style, starting with short side. Place seam side down in prepared baking dish. Sprinkle with salt and pepper.Bake for 30 minutes or until a meat thermometer reads 135°F.
2. While the meat is cooking, prepare tomato sauce.Heat a large skillet over medium heat; stir together remaining roasted red peppers, pasta sauce, and tomato paste. Bring mixture to a boil; reduce heat and simmer for 30 minutes.
3. After steaks have rested for 5 minutes, cut into 1-inch thick slices. Spoon tomato sauce over steaks.

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Beef Braciole The Italian Chef

WebMar 10, 2017 · Fill one of the tomato cans 1/2 way with water and pour in. Add the bay leaves and season with salt and pepper. Place the braciole …

1. Place each slice of beef between 2 sheets of plastic wrap and pound with a meat pounder until 1/4 inch thick. Sprinkle with salt & pepper. Lay a slice of prosciutto on each one.
2. Mix together the the pignoli beans, pecorino romano cheese, garlic and parsley and sprinkle evenly on top of the beef slices with prosciutto. Roll up the slices, tucking in the ends and tie with kitchen string.
3. Heat the olive oil in a large sauce pan over medium heat. Dredge the braciole in flour shaking off any excess, then place in the pan. Cook until browned on all sides, about 15 minutes. Remove from pan with a slotted spoon and keep to the side.
4. If needed add some more olive oil to the pan then add the onion, carrots, and celery. Cook, stirring until tender but not browned, about 10 minutes.

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