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Readers respond to Braciole recipe request

Oh my gosh, I am amazed and happy that so many of you responded to Kenny Ann Rober’s request for Braciole made with round steak. I had published my recipe for Braciole made with flank steak (and it’s so good) but Kenny Ann wanted one with round steak.

So, as usual, the responses were many and varied and so darn good. My mouth is watering….and I wanted to share each and every one.

I have the best readers in the world – thank you, thank you!

First, I’ll share mine made with flank steak. You could use round steak, pounded out very well as a substitute for the flank.

Whenever I serve this, I know there will be no leftovers!  Good for family suppers, or for casual entertaining. Don’t be intimidated by the word “butterfly” in the directions. This is not hard.
1 flank steak, approx. 2 pounds
½ pound Italian or favorite sausage, uncooked
8 oz Ricotta cheese
1 large jar favorite pasta sauce
1 pound boiled pasta shells
Parmesan cheese, shredded
Butterfly flank steak: have grain running vertically.  Cut slowly through the center, holding your knife flat against the steak almost all the way through to the other side.  The steak should open like a book.  You’ll have a piece of meat that is half the original thickness but twice the width.  If you want, pound out the center for even thickness.  Spread sausage and ricotta over steak.  Roll up meat and place in greased roasting pan, seam side down.  Cover with sauce. Bake in preheated 350 degree oven for 45-60 minutes or until meat is cooked through. Thermometer will read 155-160 degrees. Remove from oven and let sit 10 minutes.  Slice and serve on pasta shells, pouring sauce on top of meat.  Sprinkle with Parmesan.  Serves 4-6.

From Gaya Lindemulder:

Rachel Ray has a great recipe for Braciole.  I’ve made it twice, great chilled for lunch. On Internet.

From Denise Wilde, Hebron, KY
 I saw in our Boone County Recorder that a reader is looking for a braciole recipe made with round steak.  I have one that my husband and I have made many times from an OLD Family Circle Cookbook.  The recipe calls for 2 ½ pounds of round steak and then you pound it out.  I have purchased thinly sliced round steak at Kroger before, which removes the pounding step.  I would also recommend to your reader that they at least double, if not triple the sauce portion of the recipe.  My husband and I usually puree the sauce after the braciole is finished cooking to blend the chunks of carrots, that’s just personal preference.  We usually serve it over spaghetti.
Makes 8 servings
2 ½ pounds round steak
½ pound Italian sausage
½ cup chopped fresh parsley
¼ cup grated Parmesan cheese
1 clove garlic, minced
1 teaspoon Italian herb seasoning mix
1 teaspoon salt
½ teaspoon lemon-pepper seasoning
2 tablespoons olive oil
1 large onion, chopped (1 cup)
½ cup chopped carrot
1 ½ cups dry red wine (or more!)
1 can (16 ounces) plum tomatoes
1 can (6 ounces) tomato paste
1 teaspoon salt
1 bay leaf
1.       Trip all fat from steak; cut meat into 8 equal pieces; then pound until very thin.
2.       Remove casing from Italian sausage.  Break up in a medium-size bowl; add parsley, Parmesan cheese, garlic, Italian seasoning, 1 teaspoon salt and the lemon pepper seasoning; mix thoroughly.  Spsread each steak with 2 heaping tablespoons of the sausage mixture; roll up, jelly-roll fashion; tie with string.
3.       Brown beef rolls, 3 or 4 at a time, in hot oil in a Dutch oven; remove rolls and place on plate or wax paper.  Add onion and carrot to pot; cook until vegetables are soft, about 5 minutes.  Stir in wine tomatoes, tomato paste, remaining 1 teaspoon salt and bay leaf; bring mixture to boiling; lower heat.  Add beef rolls; cover and simmer for 1 hour.  Remove from heat.  Remove bay leaf and string from braciole before serving.
From Tom D’Alessandro: 
One of the most lovely characteristics of Italian cuisine is that it has been so fluidly portable. I’m an Italian American, and much of my cooking reflects this juxtaposition of the Italian food my father taught me with the American ingredients and culture I find here in Northern Kentucky. I’ve made “braciole” my whole adult life, but it’s not necessarily what an Italian would recognize as an item with that name. My “braciole” is really an involtini in that it’s a piece of thinly cut round steak rolled around some spices and breadcrumbs, secured with a toothpick, and then braised. In Italy, the word “braciola” refers to a thin piece of meat that is cooked quickly in a pan or on a grill, and often contains bones which is quite the distinction. Both my “braciole” and “braciola” are served with some pan juices, whether they are combined with some tomato sauce or not.
Your reader’s question from 21 April was hinting at the Italian American “briacole” or involtini and not the roulade style, flank-steak employing recipes that some of the most populated Internet searches produce. Tell the reader to avoid tomato sauce – especially out of a jar –  and braise the meat in a mixture of stock (or broth) and wine.
From: Raffaela (Santoro) Newell
 My name is Raffaela (Santoro) Newell and we have a dear friend in common – Kay Cramblit.   I am a member of LA SOCIETA FUSCALDESE FEMMINILE which is an Italian Organization of people from the town of Fuscaldo, Italy in  the region of Calabria.   Every year since its conception, we have made homemade Italian cookies for CINCITALIA which, this year, is being held on May 13, 14, and 15 at Harvest Home Park in Cheviot.  We were dubbed ‘COOKIE QUEENS’ by Polly Campbell in an article in the Cincinnati Enquirer on May 16, 2012.
We would be honored if you could come watch us make our cookies and do an article on the Festival.  Proceeds from this Festival go to support St. Catherine of Sienna School in Cheviot.
You can reach me at rrnewell@zoomtown.com. Or 513-741-9595.
In the meantime, I am sending you a recipe for Braciole which has been handed down from generation to generation.
Top round steak, sliced thin, (pound both sides with meat mallet)
Garlic powder or chopped fresh garlic cloves
Salt and Pepper
Fresh parsley or parsley flakes
Romano cheese
Slices of bacon
Top round steak with ingredients in order given.  Roll up round
steaks and secure with string.  Brown on all sides.  Put in
Tomato sauce and cook for about 2 to 3 hours until tender.
SUBSTITUTIONS;   You can substitute pancetta or prosciutto
for the bacon.
I hope your reader enjoys this recipe.  It is delicious.
I hope to hear from you soon.  I thoroughly enjoy your articles and recipes.
Thank you.
 Raffaela (Santoro) Newell  (Rae)
From: Margery McNally
This may be similar to the recipe a reader requested.  It is from a Good Housekeeping cookbook dated 1963.
Beef Birds With Olive Gravy 
1to 1 1/2 lbs round steak
1tsp salt, divided
1/4 tsp garlic salt
1/4 tsp celery salt
1/4 tsp pepper
2 tsp beef bouillon granules
2 cups hot water
2 cups fresh bread crumbs
1/4 cup minced onion
1/4 cup minced celery
1/2 cup flour
1 tsp paprika
5 T oil for frying
1/3 cup chopped ripe olives
Cut meat into 3 or 4 inch pieces.  Pound to 1/4 inch thick.  Sprinkle with 1/2 tsp salt, garlic and celery salts and pepper. Pound again. Dissolve bouillon in hot water. Mix bread, onion and celery.
Add just enough bouillon to moisten slightly. Put about 2 Tbsp stuffing on each piece of meat.  Roll up and tie with string. Refrigerate rolls and bouillon.
Combine flour, 1/2 tsp salt, paprika.  Coat rolls with flour. Brown rolls in oil.  Add bouillon. Cook on low heat, covered, about 1 1/2 hours until very tender.  Last 5 minutes, stir in olives.
Note: Some of the stuffing will fall out of the birds and along with the olives, makes a nice thick gravy. If bouillon is not reduced salt, I would reduce the amount of salt in recipe.
Margery McNally
From John Walker:
I believe I have the recipe for Braciole requested by one of your readers.  If it is not what she is asking for, it should be pretty close.  This recipe does not include bread crumbs, but is similar in a lot of other ways.
For convenience, I like to make 4 serving sized pieces, instead of one big piece of meat.  I also use 4 quarter pound cube steaks, rather than one piece of round steak.
1 pound top round steak
6 ounces mozzarella cheese
6 teaspoons butter
1/3 cup grated Parmesan cheese
2 cloves minced garlic
¼ cup currants
Salt and pepper to taste
2 tablespoons olive oil
1 jar (32 ounces) spaghetti sauce
Cut steak into 4 pieces or leave whole
Pound thinly with a mallet or side of a cleaver
Place a slice of mozzarella cheese and 1 teaspoon butter on each piece (or 4 pieces of each for one     big piece of meat)
Sprinkle with Parmesan cheese, garlic and currants and season with salt & pepper
Roll each piece or whole piece of meat tightly and tie securely with string
Heat olive oil in a medium skillet over medium-high heat
Sauté each roll for 5 to 10 minutes, or until browned on all sides
In a large saucepan, bring the spaghetti sauce to a simmer over medium heat
Drop the beef rolls into the sauce, reduce heat to low and simmer for 2 hours, or until tender
Remove rolls from sauce, cool slightly and remove the strings before serving.
From Caitlin Steininger:
The braciole photo in this post is from Caitlin. She uses flank like I do but I believe round steak could be substituted.  Here’s how to find it:

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