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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
8 boneless beef cut thin, flank or boneless sirloin
8 very thin spices savory baked ham or pancetta
1/3 cup finely chopped flat-leaf parsley
2 cloves garlic, minced with Italian parsley
1 tbsp rinsed and drained capers
3 oz Romano cheese
1/4 cup olive oil
1 medium yellow onion, chopped
2 cloves garlic, chopped with onion
1/2 cup dry red wine
Pepper
Additional capers and chopped Italian parsley, garnish
Lb beef cutlets and stretch them and make very thin. Lay a slice of ham on each and sprinkle with a tsp of garlic-parsley combination, a few capers and some Romano cheese. Roll each cutlet up over the filling and secure with a toothpick or tie with thread. In a deep skillet, over medium-high heat, brown the beef rolls on all sides in olive oil. Remove as they brown and set aside.
Sauce
1 (28 oz) can tomatoes or 12 fresh tomatoes
1 small can tomato paste
1 large clove garlic, minced
1 medium onion, chopped
1 lb sliced mushrooms
1/3 cup olive oil
1/4 tsp oregano
1/3 tsp dry basil
1 tsp sugar
1/4 tsp garlic salt
2 tbsp Romano cheese
Salt and pepper, to taste
Heat skillet and add oil until heated. Add garlic and saute briefly then add onion and mushrooms. Cook 2-3 minutes. Add tomatoes, tomato paste and all seasonings and cook until thick enough for pasta.
Note: The recipe can be prepared up to this point.
When ready to continue, heat olive oil in a fry pan, add finely chopped onion and beef rolls. Cook beef rolls in the skillet until browned on all sides. Heat the sauce until simmering. Place the beef rolls in the pan and spoon the sauce over them to cover well. Add salt and pepper.
Cover the pan and lower the heat to medium-low. Continue cooking for 25 minutes, or until the beef rolls are thoroughly impregnated with the flavors of the sauce. Serve the beef rolls with the sauce over pasta.
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BRACIOLINE (Italian Beef Rolls)
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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
8 boneless beef cut thin, flank or boneless sirloin
8 very thin spices savory baked ham or pancetta
1/3 cup finely chopped flat-leaf parsley
2 cloves garlic, minced with Italian parsley
1 tbsp rinsed and drained capers
3 oz Romano cheese
1/4 cup olive oil
1 medium yellow onion, chopped
2 cloves garlic, chopped with onion
1/2 cup dry red wine
Pepper
Additional capers and chopped Italian parsley, garnish
Lb beef cutlets and stretch them and make very thin. Lay a slice of ham on each and sprinkle with a tsp of garlic-parsley combination, a few capers and some Romano cheese. Roll each cutlet up over the filling and secure with a toothpick or tie with thread. In a deep skillet, over medium-high heat, brown the beef rolls on all sides in olive oil. Remove as they brown and set aside.
Sauce
1 (28 oz) can tomatoes or 12 fresh tomatoes
1 small can tomato paste
1 large clove garlic, minced
1 medium onion, chopped
1 lb sliced mushrooms
1/3 cup olive oil
1/4 tsp oregano
1/3 tsp dry basil
1 tsp sugar
1/4 tsp garlic salt
2 tbsp Romano cheese
Salt and pepper, to taste
Heat skillet and add oil until heated. Add garlic and saute briefly then add onion and mushrooms. Cook 2-3 minutes. Add tomatoes, tomato paste and all seasonings and cook until thick enough for pasta.
Note: The recipe can be prepared up to this point.
When ready to continue, heat olive oil in a fry pan, add finely chopped onion and beef rolls. Cook beef rolls in the skillet until browned on all sides. Heat the sauce until simmering. Place the beef rolls in the pan and spoon the sauce over them to cover well. Add salt and pepper.
Cover the pan and lower the heat to medium-low. Continue cooking for 25 minutes, or until the beef rolls are thoroughly impregnated with the flavors of the sauce. Serve the beef rolls with the sauce over pasta.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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