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Braciole Recipe

Braciole

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (303)

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Average Rating:

Total Reviews: 303

Showing 261-270 of 303

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  • on December 29, 2004

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    I did this in several individual rolls instead of one big one, I was able to pull off the meal a lot faster/simpler since it was a meal for two. I used smaller steaks, used toothpicks for them to hold their shape while I browned them. I also added chopped onion to the pan. I skipped the wine, transferred everything over to a baking dish with the marinara sauce and added about a cup of chicken stock. During the last 15 minutes in the oven, I sprinkled shredded mozarella cheese on each roll. I made a simple side dish of wilted spinach with garlic and diced tomatoes and the meal was perfect. I would love to try this for a dinner party.

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  • on December 28, 2004

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    this was easy to make and delicious. i cooked it a bit longer but since you are braising it, longer is better. this also reheats nicely. i made it with her marinara sauce but left it chunky and did not blend part of it up. if anyone is a celiac, this recipe converts to gluten free easily and the moisture/olive oil keeps the stuffing moist and flavorful.

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  • on December 27, 2004

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    I was ill on Christmas Day but had prepped this receipe, doing the sauce ahead and having everything else ready to put together. My family reported to me that they wanted the receipe as often as I wanted to make it. It was easy, but elegant and a hit with all ages. Gratsi (sp

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  • on December 26, 2004

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    This braciole was absolutely FABULOUS! I made it, along with the tomato sauce, and was very pleased with the flavor! I used a London Broil, that I sliced longways and pounded thin. I cooked it, as per the directions, the day before and reheated it, covered, for about 4 hours at 200* the next day. My mother-in-law, who is 100% Italian, raved about it....however she did tell me...MANY times during dinner, that it's not really Italian because there were no hard boiled eggs in it. I wouldn't change a thing...it was really delicious!

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  • on December 26, 2004

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    This was excellent! Make sure your flank steak is thin and even.

    Kids and adults all loved it!

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  • on December 25, 2004

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    i made this for Christmas dinner and my whole family raved about it. the meat was so juicy and flavorful. the only downside is it was only enough for 1 serving. i'll be making 2 next time!

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  • on December 24, 2004

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    This was so awesome!!! It was so easy to make. Took no time at all. I used a top round steak because I couldn't find flank steak. I flattened it a bit. Just be careful if you do it this way. The meat had small tears where the fatty parts were. It was still fabulous. I used chicken broth to deglaze the pan because I am not a fan of anything with wine. I also used a jar of sauce just because I had no time to make it. I can't wait to make it again. Next time I have to make two so I can have some leftovers. My ultra picky husband ate the whole thing.

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  • on December 23, 2004

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    This was wonderful and easy to make. My kids really loved it!

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  • on December 23, 2004

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    This turned out great and was fairly easy to make. I did lose some of the stuffing when I rolled it up and when I turned the meat in the pan.

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  • on December 22, 2004

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    This was fabulous! I had never made Braciole before and was a little nervous. The recipe was so easy to follow. I used traditional Ragu instead of fresh sauce and it was delicious! (especially on pasta the next day

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