Thanks for getting back to me! Off to the store….! Wish I could post pictures…. Fish is going to toughen if overcooked but because the filling came into contact with a raw protein, it has to be cooked to a safe temperature. Just made it for my husband who will be home soon and I had to have a test piece! Kroger slices it horizontally into thin 1/4-inch thick slices that are perhaps 6 inches wide and 10 inches long. Served it with penne pasta and fresh spinach. I served it with penne pasta and a green salad with my homemade Italien dressing. just want this to look great and have no doubt it will taste great- I plan to make this weekend to sample and get any tweaks out- do you personally prepare oven or stove top- should I double for 10 women? Thanks so much! Hi, Nancy, Thanks so much and glad you enjoyed! I pinned it for later! I generally use a Robert Mondavi Woodbridge Cabernet Sauvignon. Thanks again and I’ve corrected the recipe. Place beef rolls back in the pot and bring back to a simmer. Thank you and Happy Holidays! Place the beef rolls, seam side down in the pot and brown seam side first to seal it. Simmer until thickened. I’ve made braciole with egg in it, too. Combine minced garlic, parsley, cheese, breadcrumbs, salt and black pepper in a small bowl. Can this be made in an instant pot? I checked out this recipe because it was one of my Nonna’s specialties. No prosciutto, used bacon. Here I am again! Place a prosciutto slice over the beef then sprinkle filling evenly over all beef slices. This is because the combination of oil and vinegar with herbs and spices tenderize the steak … The nutritional information above is computer-generated and only an estimate. Slow cookers can water things down. Super fantastic –I have made Braciole with deer, beef, pork — it is always good. We think alike. It’s one of my “go-to” recipes for my beef-loving clients. Roll the beef into a cylinder, tucking in the sides to hold in the filling as you roll. Lol. Sound like a good idea? Perhaps you may want to try the other way this dish is made and that’s as one large roll which is then sliced. Any suggestions etc would be great– maybe I do best when someone tells me exactly what to cook and prepare- the full menu and meal– appreciate your help! So I’m thinking I’ll make the sauce the same way as you’ve done above, simmering for hours. Yum! Hi, Jerri, Thanks so much for your question. I had to strain the sauce and toss most of it out. Remove the steak from the pan and set aside. Looks good and i want to try but what does this mean: “Combine minced garlic, parsley, cheese, breadcrumbs, salt and black pepper in a small bowl. Hi, Jo, Thanks so much for the information! I might try this during the quarantine. Okay, so you probably won't track down an authentic Italian steak. It looks absolutely absolutely delicious. That’s how I ended up here. Thanks so much. Hi, Joy, Thanks so much and so glad you enjoyed! What do I then do with the prosciutto slice? I prefer cooking Beef Braciole in the oven or slow-cooker because those cooking methods don’t require much attention. Nice to see your recipe, easy to follow, will cook this for family this weekend. So so tender and easily came apart. Hi Carol! If so can you include the directions? This is absolutely stunning! Hope you enjoy! You’re recipe sounds delicious! I need to find a good sauce for simmering. You absolutely can! Soooooooo good!!!! I love the way meals come out in my crock pot. Heat olive oil in a Dutch oven or large pot over medium-high heat. I have to try it now. Save my name, email, and website in this browser for the next time I comment. Just cool it down thoroughly and place in a good, airtight container. This turned out beautifully. Here’s more information from The Kitchn on how to do it: Thick, tube-shaped pasta such as penne, ziti or rigatoni, 6 thin slices boneless top round (about 2 pounds), 1/2 cup finely chopped Italian (flat-leaf) parsley, plus more for garnish, 1 cup shredded Parmesan or Romano cheese, plus more for serving if desired, salt and freshly ground black pepper, to taste. Pound it out first to tenderize it, then cut in half widthwise to make it the perfect size to accommodate a slice of prosciutto. Made this for Christmas Dinner and everyone loved it!! Add the wine and the sliced garlic. Any grocery store deli should have prosciutto. Look yummy! Thanks again, glad you enjoyed and please stay in touch! Hi, Danni, You just really made my day!! I also added toasted pine nuts and finely chopped raisins. Thanks so much! Marinate the steaks: Add the steaks to an airtight container or baking dish. Beautiful! I know everyone’s garlic tolerance differs but because of the length of time the dish cooks, the garlic should really mellow out. Who cares? Thanks again and the dish at that restaurant sounds delicious! Thanks, Rachel! Thanks for your question! If you’re ready for a gourmet steak meal with a twist, this is the flank steak recipe for you! I’ve always found the larger the flank steak, the easier they are to work with. One of my favorites is Beef Braciole! Thanks again and hope you and your friends enjoy! If I want to make this with a whole flank steak what would I have to change in the recipe? Hi, Love your tip for balancing out the sauce. You absolutely can brown the rolls a day ahead of time. Just watched it as well now going to make it tonite lol. How long would you cook it if using a crock pot? I’m making 20 portions and think they may not all fit in the slow cooker. I so desperately want to eat this right now! I really love that it is adapted from the Soprano’s family cookbook. 4) do you think I should let the sauce completely cool before combining with the fish in a casserole dish? Thanks so very much and so glad you enjoyed! My family is from Poland; may have even been on the same ships coming over that your family was as they came from all over Europe. How long would I put this in the oven for? And then I divide it to make 12 pieces and then further pound it to fit the size of the prosciutto? Can’t wait to give this a try! Cut top-round slices in half widthwise so that you have 12 equal pieces. Should be fine for about three months. PS also added a bit of hard-boiled egg — saw that somewhere. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet. In very broken English, the chef/owner said it was from the loin. I need to make this soon! That is his seal of approval. For this version, you’ll need thinly sliced beef top round, which you can get your butcher to do. They make a Flounder Braciole that is seriously incredible. It may only be domestic prosciutto which is fine for this recipe. I also recently posted a recipe for Pumpkin Soup with Marsala and Mascarpone that might make a good first course. I have never made this in an electric pressure cooker although I’m sure you could. Tonight I made it as best as I could minus the wine and Italian seasoning. It must be worth making! I can’t wait to try this recipe out! This dish sounds like a dream, Carol! If you do try this in your Instant Pot, please let me know how it worked. Thin slices of beef with a savory filling slowly braise in a wine-infused sauce for a dish you'll fall in love with! Thanks again and you made my day! You place the prosciutto slice on the beef, then place filling over the prosciutto and roll. Learn how your comment data is processed. Thanks! If you wanted to speed things up a little bit, you could do it at 350 degrees at check it at 1 1/2 hours. That way may make a better presentation for individual plating. My only thought was the the garlic in the middle of the rolls tasted raw. Hi, Ren’ee, Thanks so much for your great question! Your meat and sauce look perfect!! Hi, James, Yes, I think so! Hope you’ll give it a try! You could do a creamy polenta as a side dish or a vegetable puree such as my Celery Root Puree which is really lovely. I’d avoid the red wine and of course the beef broth and do a simple tomato sauce with San Marzano tomato, some white wine and a little garlic. Hi, Jerri, Sounds like a plan! I made this dish yesterday, but I must say I tweaked it some. Also, would you serve after the pasta and gravy or serve it with the pasta? Another combination might be spinach, pine nuts and raisins. See how thick the sauce ends up. We love a great braciole…. Brown in olive oil to a lovely deep brown then braise in the wine-infused sauce for a company-worthy dish! Question for you– I am hosting a bookclub dinner very first week in Dec. 2018, for 10 women. Thank you soooo much for sharing it. Hope that clears things up and hope you enjoy! As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Heat a non-stick frying pan. If cooking Beef Braciole on the stovetop, you may not need the flour to thicken the sauce as it’s going to reduce as it simmers. I would probably add another type of cheese such as provolone because you’re working with a larger piece of meat and you’ll want that filling to stand out a little more. Brush the steaks with oil and season well. Then I’ll roll the flounder with the bread crumbs mixture in addition to some pine nuts and golden raisins. Hi, Kate, Thanks so much for your question. I just want to make sure I have my facts straight before I go to the butcher and make a fool of myself Thanks! Hi Carol – thanks for the detailed instructions. Thanks again and hope you and yours are staying well! If you want Prosciutto di Parma, delis may have it otherwise you can certainly get it at any Italian market. That’s why I am making it, James! Hi, Patricia, You absolutely can! Drizzling the cooked steak with olive oil is a traditional finishing touch, so this dish calls for your best-quality oil. I love it!! my husbands mother was so good at it that Ive never really tried to make one. Hi, Judith, Thanks so much for your feedback! I’m dying to try this recipe– I live where there aren’t many Italian restaurants and have never seen this on a menu. What are some suggested brands of dry red wine to use in the sauce? For instance, with the Bistecca alla Florentine, you start with a good New York Strip steak. Tender flank steak rolled up with garlic, herbs, prosciutto ham, provolone cheese… flavorful steak pinwheels that are every bit tasty as they are fancy-looking! Hope it was a blessed one! The Secret of the Italian Steak . Technique. This looks mouthwatering and I cannot wait to try it! The small rolls may be better suited to a “family-style” meal where everything gets passed. These pictures have me drooling on my keyboard! My mother-in-law made this and was the best I’ve ever tasted. You can also use a flank steak, round steak or a hanger steak. Thanks again and please let me know how it goes. Thank you! Reheat when needed in the oven, on the stovetop or in a slow cooker. How long you cook it will depend on the size of the flounder fillet but you want the center of the filling to be at least 145 degrees. Tuck the sides in to secure the filling, roll into a cylinder and secure with a toothpick. The braciole cooks for a long time, so I’d be surprised if you can still taste any raw garlic inside, but better safe than sorry! This was absolutely delicious! Thanks again! I cooked this entirely on the stove top and the results were perfect. Stuffed and rolled pinwheel flank steaks are one of my go-to grilling summer dishes, but I’ve never figured out how to bring them inside for the months when our grill is covered with snow. Thank you so very much!! I used bottom round steak because my local market has it pre-sliced in very thin pieces. Thanks again and hope you enjoy! You’ll want to roll it so that the grain runs lengthwise. A few questions for you: 1) do you think this will work? A whole episode of Everyone Loves Raymond on Braciole being cooked! Definitely not “fine” by any stretch but good for cooking. Could one, perhaps, cook the garlic (fry in evoo) before adding to the filling? Thanks so much, Kate! Maybe I’ll reign back my inclination to add everything I can think of. Beef Braciole (also known as braciola) is a classic Italian dish with many variations. I adapted this Beef Braciole recipe from one in the “The Sopranos Family Cookbook.”  (Affiliate link.) I’m going to be trying this one out on my family! and ps… your photography always makes me hungry! I find canned tomatoes can really vary in flavor from brand-to-brand and season-to-season so yes, sometimes a little flavor finagling is in order. 1 1/2 lbs steak stir fry or sliced sirloin; 1/4 cup of olive oil; small can of diced or stewed tomatoes 8 oz; 1 large green Italian frying pepper sliced a.k.a. Hi Carol, your Braciole recipe looks scrumptious! The pieces are small they might not take the full four hours or the full eight hours. Add the flour and stir until smooth to create a slurry. I love the adjustments you made–especially if you don’t want it as “winey.” Thanks again and hope you’ll try some of my other beef recipes. There are tons of variations! First time ever using prosciutto. Hi, Trish, Glad you stopped by and hope you enjoy! 3) how long do you think I should bake it for? My grandmother used to make this! Copyright 2014 - 2020 - FROM A CHEF'S KITCHEN AND A THOUGHT FOR FOOD, Spinach Parmesan Ranch Twice Baked Potatoes with Parmesan Crumb Topping ». Can I prep and brown the rolls today and then finish them in the oven tomorrow? Hi, Joe, Wow! what should I serve with it- you listed several pasta choices- if I plate it up for each guest– how do you plate each individual persons plate?- pasta- sauce on it and braciole on top or next to it? I made the quarantine, stay-at-home version. Serve these steak with asparagus sautéed with some of the left over herb oil or enjoy them perhaps with basil mashed potatoes, Yummy. Season with salt and black pepper to taste. Thanks again! If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. Carol, thank you so much for the reply and suggestion. Cover and cook on low heat, turning occasionally until beef is tender and easily pierced with a fork, about 1 1/2 hours. Is that even physically possible or have I mis-read the instructions? Place a prosciutto slice over the filling then sprinkle filling evenly over all beef slices.” When do I place a prosciutto slice over the filling? Beef Braciole (also known as braciola) is a classic Italian dish with many variations. I’m in love with this recipe, too! 2) do you have any suggestions? It can be made with thin, individual slices of beef such as round or as one large roll using flank steak. Allow to simmer approximately 15 minutes on med-high … Great job. Thank you, Julie! Hope everyone enjoys! Hi, Alice, Thanks so much for getting in touch with me! This recipe turned out great! Secure with toothpicks. I saw this recipe referenced on Everyone Loves Raymond, and initially looked up the menus of the 4 Italian restaurants in my home town Christchurch, New Zealand, but no one had it as a meal. Alternately, cook covered in a 325-degree oven for 1 1/2-2 hours or in a slow cooker for 3-4 hours on high, 5-6 hours on medium or 7-8 hours on low. I would probably wait until the beef is cooked before adding any thickener, however. Hi, Christa, Thank you so very much! If so, can you add that to the article? Spinach Parmesan Ranch Twice-Baked Potatoes with Parmesan Crumb Topping, Slow Cooker Boneless Beef Short Ribs Bourguignon, Slow Cooker Beef Short Ribs Barbacoa with Cilantro – Lime Cauliflower Rice, Cabernet Braised Beef Short Ribs with Cauliflower – Leek Puree, Stout-Braised Beef Short Ribs and Colcannon, https://www.certifiedangusbeef.com/recipes/recipedetail.aspx?id=707, https://www.fromachefskitchen.com/celery-root-puree/, http://www.finecooking.com/recipe/braised-beef-braciola-stuffed-with-basil-and-mozzarella. Recipes we never thought to have this for a slow simmer and cook thickened! Each cut right the garlic ( fry in evoo ) before adding any thickener,.!, breadcrumbs, garlic and fresh Italian parsley… and again am hosting a bookclub dinner very first in. Toast, melt butter into oil with garlic m going to make 12 pieces and then i ’ try... Can brown the rolls tasted raw may only be domestic prosciutto which is fine for this dish is soooo it! 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Ever at our local restaurant and it was one of my Nonna ’ s a respectable ( stars. Until each roll is nicely browned on all sides ve corrected the recipe Raymond on Braciole being cooked as...., breadcrumbs, salt and black pepper in a good New York steak!, bring to a small bowl ; cover and refrigerate it as well now going be! ( recipe updated and post republished from the loin Italian market might not take the full eight hours low!
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