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Foodgeek: |
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Rating: |
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Servings: |
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Prep. Time: |
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Ingredients: |
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2 to 3 lg. round steaks, cut 1/4-inch thick
1 cup seasoned breadcrumbs
5 to 6 tbsp. grated parmesan cheese
5 to 6 tbsp. chopped fresh parsley
1 md. onion, chopped fine, and sauteed until translucent
Salt and pepper, to taste
1 tbsp. minced garlic
5 to 6 tbsp. olive oil
1 recipe Salsa Pomodora Siciliano
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Directions:
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Have the butcher slice the round steak very thin, about ¼-inch thick. When home, lay the steak on waxed paper and pound thinner, being careful not to break the steak and allow holes to form. Once pounded, set aside.
In a bowl combine the seasoned breadcrumbs, parmesan cheese, garlic, parsley, sauteed onion and salt and pepper. Mix well. Spread the mixture in a thin layer over the surface of each pounded round steak.
Roll each steak up, jelly roll fashion, beginning at the narrowest end. Once rolled, secure with kitchen twine or toothpicks. In a large skillet, heat the olive oil and brown the round steak rolls on all sides. Do not over cook. Brown lightly and quickly.
Place the browned rolls in the tomato sauce that is simmering, and finish cooking the sauce and braciola together, about 1-2 hours. To serve, remove the roll from the sauce, and slice into 1-inch wide slices. Serve as a side with the pasta and other meats cooked in the sauce.
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Comments from djplam
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I can remember braciola being in the sauce (gravy as we called it), each and every Sunday. Sometimes the braciola was made with pig skin . . . oh so tender and sweet and so full of cholesterol . . . can hardly find it anymore. The meat, cooked in the sauce for a couple of hours comes out butter soft and tender and so full of flavor it is almost obscene.
From my cookbook: The "Old Country" Italian Cookbook, by Donald J.P. La Marca
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