My family likes this version. I get fairly frequent requests to prepare it.
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Italian Round Steak Roll-ups Italian (Braciola)
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Recipe By: Adapted from Texas Beef Council
Serving Size: 12
Ingredients:
Round Steak
3 pounds beef round steak, cut 1/4-inch thick and pounded to 1/8th
3/4 teaspoon salt
3/4 teaspoon black pepper
Stuffing
1 pound Uncooked bacon, Diced and Browned
1 pound ground italian sausage, Browned
1 1/2 cups fine bread crumbs
1 1/2 cups parmesan cheese, shredded
1 cup romano cheese, shredded
1 1/2 cups fresh parsley, chopped
1 tablespoon dried basil leaves
1 tablespoon dried oregano leaves
6 tablespoons olive oil
3 cloves garlic
1 1/2 medium onion, chopped
2 cups beef broth
48 ounces prepared spaghetti sauce, 2 Large Jars
Directions:
Pound out meat with mallet to about 1/8-inch thickness between two sheets of plastic wrap. Season with salt and pepper.
Dice bacon and brown in skillet and drain. Brown Italian Sausage and drain. In a medium bowl combine bread crumbs, cheese, parsley, basil, oregano, bacon, and sausage to make stuffing.
Layer each piece of steak with equal portions of the bread crumb mixture. Starting at the wide end, roll steak tightly jelly-roll fashion and tie with string.
Heat oil in skillet over medium-high heat. Saute garlic and onion until lightly browned. Place in bottom of 11 x 17 deep roasting pan. Brown steak rolls a few at a time on all sides and place in roasting pan. Add beef stock and place in 300°F degree oven for 1 hour.
Remove from oven and cover with the spaghetti sauce and any left over stuffing. Return to 300°F oven for 1-1/2 hours. Remove when beef is fork tender.
To serve, remove string and cut into 1/2-inch thick slices and top with the sauce.
