Beef Braciole Recipe

4      Reviews by:    Helen Worthington   Beef Braciole Recipe uses round steak, bread, sun-dried tomatoes, cheese, rosemary, olive oil, onion, garlic, red wine, tomato puree, and beef stock in making the delicious braciole recipe. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    Italian    Servings:8 Nutrition facts:303 calories8.9 grams fat Print Preview Rate This Recipe Prep Time:   45 Minutes Cook Time:   1 Hour 20 Minutes Total Time:   2 Hours 5 Minutes

INGREDIENTS

• Cooking spray
• 2 lb. top round steak, 8 thin steaks
• 1 1/2 tsp Kosher salt, divided
• 1 tsp black pepper, divided
• 3oz Italian bread, torn
• 2/3 cup sun-dried tomatoes, without oil, finely chopped
• 1/2 cup grated Parmigiano-Reggiano
• 1 tbsp rosemary, chopped
• 1 tbsp olive oil
• 1 cup onion, finely chopped
• 5 cloves garlic, minced
• 4 fl. oz dry red wine
• 1 1/4 cups canned tomato puree
• 1 cup unsalted beef stock
• 1 sprig rosemary

DIRECTIONS

• Working with 1 piece at a time, place steak between 2 sheets of plastic wrap. Using mallet or heavy skillet, pound to 1/8-inch thickness. Sprinkle with 3/4 tsp salt and 1/2 tsp black pepper.
• Place bread in food processor and pulse until medium breadcrumbs form, about 10 times (to make 2 cups breadcrumbs). Place breadcrumbs in medium bowl and stir in sun-dried tomatoes, cheese, and chopped rosemary. Top each steak with about 1/4 packed cup of breadcrumb stuffing and press gently onto steak. Roll up steaks and secure with toothpicks or kitchen string.
• Coat large nonstick skillet with nonstick spray. Heat pan over medium-high. Add steak rolls to pan and cook, turning occasionally, until browned on all sides, about 8 minutes. Remove from pan. Add oil to pan and swirl to coat. Add onion and garlic and sauté for 3 minutes. Add wine, scraping up any browned bits from bottom of pan. Cook until wine almost evaporates, about 3 minutes.
• Add tomato purée, broth, rosemary sprig, and remaining 3/4 tsp salt and 1/2 tsp black pepper and bring to boil. Return steak rolls to pan. Cover, reduce heat, and simmer until steak is tender, 1 hour, 15 minutes to 1 1/2 hours. Discard rosemary sprig and remove toothpicks or twine before servingServing size: 1 steak roll and 1/4 cup sauce.

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