Braciole (Stuffed Beef Rolls)

• 1 ½ pounds thin-cut beef top round steaks
• ½ cup breadcrumbs, seasoned
• ¼ cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• ¼ cup red wine (optional)
• 1 teaspoon sugar
• Fresh parsley, for garnish

Steps

1. 1 Preheat oven to 350°F.
2. 2 In a bowl, mix breadcrumbs, Parmesan, parsley, minced garlic, oregano, salt, and pepper.
3. 3 Place a tablespoon of the mixture onto each beef slice. Roll up tightly and secure with toothpicks.
4. 4 Heat olive oil in a large skillet over medium heat. Brown the rolls on all sides.
5. 5 Remove rolls and set aside. In the same skillet, sauté onions and garlic until soft.
6. 6 Stir in crushed tomatoes, red wine (if using), sugar, salt, and pepper. Bring to a simmer.
7. 7 Nestle beef rolls into the sauce, cover, and transfer to the oven.
8. 8 Bake for 1 hour or until beef is tender.
9. 9 Garnish with fresh parsley before serving.

Equipment

• Skillet
• Oven
• Meat mallet

Variations

• Add sautéed spinach or mushrooms to the breadcrumb mixture for extra flavor.

Substitutions

• If red wine isn't available, use beef broth as a substitute.

Pairings

• Chianti wine pairs beautifully with this classic Italian dish.

Nutrition

Tips

• Use a meat mallet to gently pound the beef slices for even thinner rolls.
• For a richer sauce, consider browning the beef rolls in batches to deglaze the pan well.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with creamy mashed potatoes or buttered pasta for a hearty meal.

FAQ