Recipe courtesy of Mrs. Robino's Restaurant
Beef Braciole
Getting reviews...
- Level: Easy
- Total: 3 hr 50 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1248
- Total Fat
- 66 g
- Saturated Fat
- 21 g
- Carbohydrates
- 86 g
- Dietary Fiber
- 11 g
- Sugar
- 20 g
- Protein
- 80 g
- Cholesterol
- 242 mg
- Sodium
- 2613 mg
- Level: Easy
- Total: 3 hr 50 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1248
- Total Fat
- 66 g
- Saturated Fat
- 21 g
- Carbohydrates
- 86 g
- Dietary Fiber
- 11 g
- Sugar
- 20 g
- Protein
- 80 g
- Cholesterol
- 242 mg
- Sodium
- 2613 mg
Ingredients
Directions
- Preheat oven to 400 degrees F.
- Pound out the steaks with a meat hammer until they are approximately 1/4-inch thick. Sprinkle each steak with the minced garlic, fresh parsley and Parmigiano-Reggiano, then some salt and pepper. Roll up each steak and secure with toothpicks. Sprinkle the steaks again with pepper. Place steaks in a casserole pan or roasting pan and cover with the vegetable oil. Bake, rotating occasionally to ensure browning on all sides, 25 to 30 minutes.
- Cover steaks with tomato sauce and cover pan with aluminum foil. Place steaks back in the oven and reduce heat to 325 degrees F. Cook until fork tender, about 3 hours. Serve with your favorite pasta.
Cook’s Note
Beef Braciole is a fantastic way to add additional flavor to a scratch-made tomato sauce. The steaks can be browned in a saucepot and slowly simmered with your family's tomato sauce recipe.
