Bracciola
Barb Dinnenpage 6
Ingredients
- 1 Piece Round Steak, 1/2" thick, about 1 1/2 pounds
- Freshly Ground Black Pepper, to taste
- 1 Tablespoon Butter
- 1 Medium Onion, chopped
- 1 Cloves Garlic, minced
- 1/4 Cup Parmesan Cheese, grated
- 2 Teaspoons Oregano
- 14 1/2 Ounce Can Beef Broth
- 1/2 Cup Water
- Salt, to taste
- 1 Tablespoon Olive Oil
- 1/2 Pound Ground Pork
- 1/4 Pound Prosciutto, chopped
- 3/4 Cup Dry Red Wine
- Small Can Tomato Paste
- 1 Egg, lightly beaten
- 1/4 Cup Fresh Parsley, chopped
Instructions
Pound steak with a mallet until the steak is 1/4 inch thick. In a mixing bowl mix the ground pork, prosciutto (optional), cheese, egg, parsley, salt, and pepper. Spread mixture on the steak. Roll up tightly like a jelly roll (side to side). Tie securely with string. Heat oil and butter in a skillet and brown the roll on all sides. Remove the meat and put it in a large dutch oven. Add the onions and garlic to the remaining oil in the skillet and saute until wilted. Add to the meat roll along with the remaining ingredients and simmer at least 2 hours. To serve remove the meat from the sauce. Remove the string and slice. Pour sauce over the slices and serve with pasta.
NotesSource note: Italian Steak Roll