Braciole (Italian Stuffed Steak)

Braciole (pronouced: bra-joel) is my dad’s favorite meal!  Every year, I make it for his birthday.

It seems to me that Braciole is one of those dishes that you just make — no recipe, no instructions.  If there is a recipe, it’s usually been passed down from family members.  When you look online for Braciole recipes, you will see there are lots of different ways to make it — it’s mostly a matter of preference.

It’s one of those meals that I make in large batches.  I find it’s just as easy to make a big batch as it is to make a small batch.  That way, I have some to freeze for later meal.

The recipe I’m going to share with you, is one the recipe that I’ve been using that my family loves.

The Recipe

8 thinly sliced top round steaks
10 slices bread
2 cloves garlic, minced
½ small onion, diced
2 tablespoons fresh parsley, minced
¼ cup grated parmesan cheese
2 teaspoons Italian seasoning
1 teaspoon salt
½ teaspoon pepper
6 tablespoons water
2 tablespoons olive oil
Spaghetti sauce

Pound steaks to ¼ thickness, if not sliced thin.  Season both sides with salt and pepper to taste.  In a large bowl, mix bread, garlic, onion, parsley, cheese, seasoning, salt and pepper.  Add water, being careful that the mixture is not too wet.  Place a thin layer of bread mixture on the entire steak, leaving ½ inch border on each side.

Roll steak and filling like an egg roll – Fold one end over about 1 inch.   Fold in sides, about ½ inch, and continue to roll, being careful fold in the sides as you go.  Tie the rolls up (like a package) using kitchen string.

Heat olive oil in skillet over medium heat.  Quickly brown steak on all sides. When steak is browned, transfer to large pot and cover steak rolls with your favorite spaghetti sauce.  Simmer over medium-low heat for at least 2 hours.

Note:  For a variation on this recipe, you can use a slice of proscuitto, ½ slice of provolone cheese and a teaspoonful of ricotta cheese in lieu of the bread filling.

Is it a Keeper?

If the clean plates at the dinner table are any indication, I’d say it’s a keeper!  It’s one of those meals where you can just taste the love that went into making it.  I hope you enjoy the recipe as much as my family does!

On a side note, I was featured in the Scranton Times-Tribune for this recipe in April 2010.  The Times-Tribune is also putting out a cookbook in November 2010 featuring all of the recipes published the “Local Flavor” column!

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