↞ recipe box start page
Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
1 1/2 lbs top sirloin, cut into 12 small thin slices
2 cloves garlic, finely minced
2 tbsp fresh rosemary
6 thin slices of prosciutto, cut in half
1/4 cup grated parmesan cheese
1/3 cup olive oil
1 cup dry red wine
1 carrot, finely chopped
1/2 onion, finely chopped
1 celery stalk, finely chopped
2 cups chopped canned tomatoes
Salt & pepper
1/4 cup chopped fresh parsley
Pound each piece of the beef into thin slices. Spread a little bit of the minced garlic, chopped rosemary and grated cheese over each slice. Cover this with a slice of prosciutto, and roll up into a small bundle, securing each with toothpicks.
Heat the oil in a large skillet and brown all of the bundles well on all sides, about 3-4 minutes. Transfer to a separate dish, and add the onion, carrots, and celery to the skillet. Cook until the vegetables are tender. Add the wine, and cook up until it is reduced by half, scraping up the browned bits from the bottom of the skillet. Add the tomatoes, and season with salt and pepper. Cook over medium heat, until the sauce has begun to thicken, about 5 minutes. Remove the toothpicks from the bundles, and return them to the skillet. Add the fresh parsley, and cook until heated through, about 3-4 minutes. Serve hot with a side dish of your choice. Serves 4-6
NOTE: This is great with a side dish of Risotto Milanese, garlic mashed potatoes, or polenta.
view more member recipes
*BEEF BRACIOLE *
view my recipes
print
save
Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
1 1/2 lbs top sirloin, cut into 12 small thin slices
2 cloves garlic, finely minced
2 tbsp fresh rosemary
6 thin slices of prosciutto, cut in half
1/4 cup grated parmesan cheese
1/3 cup olive oil
1 cup dry red wine
1 carrot, finely chopped
1/2 onion, finely chopped
1 celery stalk, finely chopped
2 cups chopped canned tomatoes
Salt & pepper
1/4 cup chopped fresh parsley
Pound each piece of the beef into thin slices. Spread a little bit of the minced garlic, chopped rosemary and grated cheese over each slice. Cover this with a slice of prosciutto, and roll up into a small bundle, securing each with toothpicks.
Heat the oil in a large skillet and brown all of the bundles well on all sides, about 3-4 minutes. Transfer to a separate dish, and add the onion, carrots, and celery to the skillet. Cook until the vegetables are tender. Add the wine, and cook up until it is reduced by half, scraping up the browned bits from the bottom of the skillet. Add the tomatoes, and season with salt and pepper. Cook over medium heat, until the sauce has begun to thicken, about 5 minutes. Remove the toothpicks from the bundles, and return them to the skillet. Add the fresh parsley, and cook until heated through, about 3-4 minutes. Serve hot with a side dish of your choice. Serves 4-6
NOTE: This is great with a side dish of Risotto Milanese, garlic mashed potatoes, or polenta.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Steak And Vegetable Braciole
by ICOOK2
Ingredients 1/2 cup shredded carrot (1 medium) 1/3 cup chopped zucchini 1/3 cup chopped red or green sweet pepper 1/4 cup sliced green onions (2) 2 tablespoons grated Parmesan chees
by ICOOK2
Ingredients 1/2 cup shredded carrot (1 medium) 1/3 cup chopped zucchini 1/3 cup chopped red or green sweet pepper 1/4 cup sliced green onions (2) 2 tablespoons grated Parmesan chees
Chicken Braciole In Chianti Gravy
by sgre52160
9 ounces Fresh angel hair pasta, cooked as directed on package 9 4 thin slices Fontina cheese 1/4 cup fresh Basil leaves, julienne 1/4 teaspoon each red pepper flakes, sugar and salt 1/4 cup Ch
by sgre52160
9 ounces Fresh angel hair pasta, cooked as directed on package 9 4 thin slices Fontina cheese 1/4 cup fresh Basil leaves, julienne 1/4 teaspoon each red pepper flakes, sugar and salt 1/4 cup Ch
Pork Braciole With Tagliatelle And Tomato Sauce
by sgre52160
3 tbsp extra-virgin olive oil 1 bunch Swiss chard, cut into 2-inch strips Kosher salt and freshly ground pepper, to taste 2 tbsp roasted garlic puree 3/4 cup grated provolone cheese 3/4 cup
by sgre52160
3 tbsp extra-virgin olive oil 1 bunch Swiss chard, cut into 2-inch strips Kosher salt and freshly ground pepper, to taste 2 tbsp roasted garlic puree 3/4 cup grated provolone cheese 3/4 cup
view more member recipes