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.
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.
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