Bracciole (Stuffed Meat Roll)

 

Ingredients:

2

Lbs

Flank steak (6-8 pieces), pounded thin

Cup

Olive oil

1

 

Large onion, peeled and thinly sliced

3

Tbl

All-purpose flour

2

Cups

Dry red wine

3-1/2

Cup

Beef broth

 

 

 

Filling:

 

 

2

 

Garlic Cloves, Chopped

1

Cup

Shredded provolone or mozzarella cheese

1-1/2

Tbl

Parmesan Cheese

1

 

Small Onion, Peeled And Chopped

2

Tbl

Parsley, Finely Chopped

1

Cup

Seasoned Bread Crumbs

Lb

Bulk Mild Sausage

1

 

Large egg, beaten

Directions:

Mix all the filling ingredients in a medium bowl. Set aside.

Lay the steak out flat, and divide the filling evenly among the steaks, Leaving a small border of steak around edges. Tuck in the edges, and roll up jelly roll style and tie with twine to secure.

In a large skillet, add the olive oil over medium-high heat. Place the steak rolls in the pan to sear it, and then lower the heat to medium to brown all over. Add the onion to the pan and brown until softened and golden. Sprinkle the flour over the onions and mix well. Add the wine, and broth and bring to a boil, scraping the brown bits off the bottom while stirring. Bring down the heat to low, cover the pan and simmer for about 45 minutes or until meat roll is tender.

Serve with the gravy and noodles.

 

Yields

6-8 servings.

 

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