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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This Italian name means steak. It is pronounced bra-CHOH-la. I use to make this all the time for my ex-hubby. He loved it! Prep time is estimated and cook time includes simmering only, so you'll need to make allowances for the browning time. My guestimation would be 7-10 minutes....? Ingredients:
2 1/2 lbs round steaks |
1/2 lb italian sausage |
1/2 cup chopped parsley |
1/4 cup grated parmesan cheese |
1 clove garlic, minced |
1 teaspoon italian seasoning mix |
1 teaspoon salt |
1/2 teaspoon lemon-pepper seasoning |
2 tablespoons olive oil |
1 large onion, chopped (1 cup) |
1/2 cup chopped carrot |
1 1/2 cups dry red wine |
1 (16 ounce) can plum tomatoes |
1 (6 ounce) can tomato paste |
1 teaspoon salt (again) |
1 bay leaf |
Directions:
1. Trim all fat from steak; cut meat into 8 equal pieces; then pound until very thin with a wooden mallet.
2. Remove casing from Italian sausage.
3. Break up in a medium size bowl; add parsley, Parmesan cheese, garlic, Italian seasoning, 1 tsp.
4. salt and the lemon pepper seasoning; mix thoroughly.
5. Spread each steak with 2 heaping tablespoons of the sausage mixture; roll up, jelly-roll fashion; fasten with wooden picks or tie with string.
6. Brown beef rolls, 3 or 4 at a time, in hot oil in a Dutch oven; remove rolls and place on plate or wax paper.
7. Add onion and carrot to pot; cook until vegetables are soft, about 5 minutes.
8. Stir in wine, tomatoes, paste and remaining 1 tsp.
9. salt and bay leaf; bring mixture to boiling; lower heat.
10. Add beef rolls; cover and simmer for 1 hour.
11. Remove from heat.
12. Remove the picks or string from braciole before serving.
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