Beef Braciole

I can’t take any credit for this amazing braciole, but it was so good that I had to share it here. This is my Mom’s recipe, and she doesn’t make it very often so it’s a special dinner. It’s a little intimidating to me to tie up the rolls with butcher string, but I’ll have to try it myself one of these days. If you have a homemade tomato sauce you love, like this one, feel free to use that instead of making a sauce with the crushed tomatoes at the end.

6 slices top round steak, appx 6″ x 3″
3 links Italian sausage, removed from casing and crumbled
2 T finely chopped parsley
1 clove garlic, minced
3 slices prosciutto, chopped
2 T grated Romano cheese
Salt & Pepper to taste
1 (28 oz.) can crushed tomatoes
Basil, oregano, garlic powder, onion powder

Lay meat on flat surface, and pound to a 1/4″-1/2″ thickness. Spread sausage meat evenly on sliced beef. Mix parsley, garlic, prosciutto, and cheese in a small bowl, and sprinkle mixture evenly over sausage. Roll each piece up, and tie with butcher string.

Brown rolls in a frying pan, then add tomatoes seasoned with basil, oregano, garlic powder, and onion powder. Cover and simmer until beef is tender, about 2 hours, stirring occasionally.

2 thoughts on “Beef Braciole

  1. How special are you. Braciole is usually made for special occasions and are only made once or twice in a century. Oh how good they are. I think I only made them twice in my life. I hope you had a good one. Auntie B


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