Braciole


One in a half lbs flank steak, or top round steak sliced thin so that you can roll it. If too thick, pound it. Marinate in white wine , fresh garlic & olive oil for several hours.

Brush lightly with kitchen bouquet or gravy master. Put in refrigerator until your ready to cook. when your ready to cook, flour your mean strips on both sides.

Slice mushrooms and cook before meat then add later when braciole is almost done.

FILLING:

4 to 6 hard boiled eggs

1 cup seasoned bread crumbs

1/2 cup sharp Parmesan cheese

1/4 tsp pepper

1/4 cup white wine or Marsala

1 tbs butter

Mix bread crumbs, cheese & pepper together in bowl pour your wine & butter on breadcrumb mixture coating it well so it looks like semi wet sand.

Take one slice at a time of your floured meat. spread it out. Top it with bread crumb mixture first. (approx. 1 tbs)

Now slice egg very thin and place across on top of bread crumb mixture.

Roll and keep it together with a toothpick so it stays in place. Repeat.

Heat olive oil in non stick pan generously coating entire bottom. Fry your rolled braciole on all sides slowly on med. heat.​

GRAVY

Make a thin gravy using 2/3 cup beef broth and a small amount of cornstarch

(approximately 2 tsp.) stir cornstarch in cold beef broth. Set aside

when meat is brown on all sides, add your mushrooms and gradually pour 1/2 cup white wine and gravy over. put lid on and turn down on low to simmer.

I serve this with roasted veggies, Risotto, salad & biscuits Yum Yum!

​Dear Moms & Daughters,

I hope you are all doing well. I have not made this dish for quite sometime and now recently have made it several times in the past few months. It is becoming my favorite! If I get brave enough, I will have to try it with tomato gravy the way some of you out there usually make it. I had forgotten how much I love this dish! It is easy to make and you can serve it with most any veggies! Enjoy & have a great week!