Free Online Recipes
|

Sign Up login
 
 

BROCIOLE (ROLLED STUFFED BEEF) Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     BROCIOLE (ROLLED STUFFED BEEF)

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 -2 SLICES OF THIN ROUND STEAK OR
1-SMALL FLANK STEAK POUNDED THIN
1/2 CUP ITALIAN BREAD CRUMBS
1 GARLIC CLOVE MINCED
2/3 CUP OF GRATED ITALIAN CHEESE
1/3 CUP GRATED PROVOLONE CHEESE
2 TABLESPOONS ITALIAN PARLEY
4 TABLESPOONS OLIVE OIL
1 CUP DRY WHITE WINE
 
SALT/PEPPER TO TASTE
ITALIAN TOMATO SAUCE
350 DEGREES
1 1/2 HOURS

Instructions
STIR IN FIRST FIVE INGREDIENCE IN A MEDIUM BOWL TO BLEND. STIR IN 2 TBS.OF OIL, SEASON WITH SALT & PEPPER TO TASTE, MIX AND SET ASIDE. LAY ROLLED STEAK, OR FLANK STEAK ON WORK SURFACE, FLATTEN THIN, IF NOT BOUGHT THAT WAY , SPRINKLE THE BREAD CRUMB MIXTURE EVENLY OVER THE STEAK TO COVER THE TOP EVENLY STARTING AT THE SHORT END. ROLL UP THE STEAK LIKE A JELLY ROLL ENCLOSING THE FILLING COMPLETELY. TIE THE STEAK WITH BUTCHERS TWINE AND SECURE. SPRINKLE THE BRACIOLE WITH SALT AND PEPPER. IN TWO TLBS. SPOONS OIL BROWN ON BOTH SIDES AND PUT INTO TOMATO SAUCE WITH THE MEATBALLS AND COOK FOR 1 1/2 TO 2 HOURS OR AFTER BROWNING ADD THE WINE TO THE PAN AND BRING TO A BOIL. STIR IN THE ITALIAN SAUCE TO COVER, COVER WITH FOIL AND BAKE IN OVEN TILL MEAT IS TENDER FOR 1 HOUR. UNCOVER AND CONTINUE BAKING FOR ANOTHER 30 MINUTES TILL TENDER.


Originally Submitted
10/24/2007





0 Out of 5 from 0 reviews

You can add this BROCIOLE (ROLLED STUFFED BEEF) recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.