Recipe: Braciola, Braciolone (Stuffed Rolled Beef), Braciuol (Stuffed Steak)

Braciola, Braciolone (Stuffed Rolled Beef), Braciuol (Stuffed Steak)
Rec.food.recipes/Sandy West (2000)

Braciola
Servings: 4

1 (2 to 2-1/2 lb) round steak, butterflied
1 lemon's grated rind
salt and pepper
2 1/2 tsp oregano
1/4 lb prosciutto, thinly sliced
2 cups breadcrumbs
1/4 lb parmigiano-reggiano cheese, grated
1/2 cup chopped parsley
1/2 tsp rosemary
1/2 cup flour
1/4 cup olive oil
4 clove garlic, finely chopped
1 small onion, diced
1/2 cup dry red wine
2 cups chopped, canned pear tomatoes with their juice

Open the butterflied steak and, with waxed paper covering it, pound evenly with a meat mallet until approximately 1/4 inch thick. Rub the lemon rind, salt, pepper, and 1-1/2 Tsp. oregano into the meat. Lay the prosciutto slices evenly on the steak. Sprinkle the bread crumbs, grated Parmesan, & parsley evenly over the prosciutto slices. Roll the braciola tightly, taking care while rolling to tuck in both ends so as to hold in the filling while cooking. Tie the roll with strings at 1-1/2 to 2 in. intervals. Rub the rosemary between your palms to break it up. Season the flour with the rosemary, remaining oregano, and salt and pepper. Rub this mixture onto the surface of the beef roll. In a pan large enough to hold the roll, heat the olive oil over moderately high heat. Add the beef roll, turning to brown the entire surface. Add the garlic and onion and cook until the garlic begins to turn golden brown. Add the wine and cook for one minute. Add the tomatoes with their juice and salt & pepper to taste. Cover the pan and simmer over low heat for 1 to 1-1/2 hours or until very tender when pierced with a fork. If liquid appears to be diminishing during the cooking, splash a bit more wine into the pan. Remove from pan & place on a heated platter. Remove the strings, cut into 1/2 in. thick slices, pour the tomato mixture over the slices and serve.

Note: If serving cold, place the braciola on a platter, pour the sauce over it, cover tightly with plastic wrap or foil, and refrigerate. Before serving, bring to room temperature, remove the strings, and cut into slices as mentioned previously. The slices can be served on a bed of lettuce, accompanied by freshly baked bread.

Braciolone (Stuffed Rolled Beef)

1 lb. top round steak
1 medium onion, sliced (sliced thin)
4 Tbsp. parsley, chopped
4 Tbsp. butter
salt/pepper
1/4 cup Parmesan cheese
Olive oil
1/4 cup bread crumbs
1 cup red wine
2 garlic cloves, chopped

Spread steak with butter and layer onions over top. Sprinkle remaining ingredients. Roll up tightly and tie securely. Brown in olive oil, turning often so as not to bum. Lower heat, add wine, cover and cook slowly until fork tender, about I hour. Braciolone may also be cooked in tomato sauce.

Variation
2 Tbsp. grated cheese
1 egg
1 Tbsp. parsley, chopped
I cup mozzarella, grated
2 tsp. oregano
1 Tbsp. onion, chopped
1/2 cup wine
1 cup tomato sauce

Spread steak with the above ingredients, roll Meat tightly and tie with
string. Place in a shallow baking dish. Combine 1 cup of tomato sauce with 1/2 cup wine and pour over top. Bake 350 degrees for an hour or until tender.

Braciuol (Stuffed Steak)
Recipe By : Harriet Kaye

1 1/2 pounds top round steak -- 1/2" thick
2 tablespoons parmesan cheese -- grated
1 clove garlic -- chopped
1 teaspoon salt
a touch of pepper
1 teaspoon parsley -- chopped
2 tablespoons olive oil
2 slices bacon

TOMATO SAUCE
1 (6 ounce) can tomato paste
1 (12 ounce) can tomato puree*
1 clove garlic -- chopped
1/2 onion -- chopped
1 tablespoon olive oil
oregano -- chopped, to taste
parsley -- chopped, to taste
salt & pepper to taste
1 whole bay leaf
2 tablespoons red wine -- (optional)

Place meat on a cutting board. Combine cheese, garlic, salt, pepper, parsley, olive oil, mix together with fork until a lumpy paste is formed. Spread the mixture on top of the meat. Top the mixture with the bacon, roll the steak like jelly roll (narrow end to wide end as tightly as possible; and tie securely) Brown the rolled round steak in hot olive oil. Add tomato sauce (recipe included) to the rolled steak and drippings. Simmer until tender about 2 hours. Can be done on top of the stove, or in a slow oven. (You don't have to watch it in an oven.) Remove and slice. Serve remaining sauce over cooked spaghetti and sprinkle with grated Parmesan cheese.

TOMATO SAUCE No tomato puree--buzz a can of tomatoes in a blender. Saute garlic and onion in olive oil. Add tomato paste and tomato puree; then spices and wine. Add to above steak, or if using alone, simmer 30 minutes.