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This bracciole only looks complicated but it’s quick and easy to make.
Savory Rolled Beef
Who doesn’t love a great piece of beef? Whether it’s a burger or this delicious bracciole, beef is an excellent dinner choice.
It’s surprising how each culture has a dish that with a few flavor changes becomes the same as another culture’s meal. If you’re of German extraction as was my late husband, you call this “rouladen” and use a different filling. I’ve made rouladen more times than I can count and even have a recipe where I fake it a bit with my slow cooker stuffed beef rolls
I have to admit that until I made this, I have never tried bracciole. I only knew how to pronounce the word properly when years ago a butcher told me. By the way, it’s “brah-zhol” not “brak-e-olee.”
I decided to make this after watching a video a friend posted on Facebook because the filling contained an ingredient I am crazy about–arugula (rocket to the Brits).
Save Yourself Some Time
You’ll find beef cut specifically for bracciole or rouladen in your supermarket’s meat case.
Of course you can buy a top round roast and cut your own then pound it down but why bother? These days I’m looking to save myself work, not create it so I bought the pre-cut meat.
It’s not that much more expensive when you factor in that doing it yourself is very labor intensive.
Don’t Like Arugula?
Or can’t get it?
You can easily substitute baby spinach which can be found anywhere. The bracciole also uses prosciutto. I think this can be found anywhere–I even found it in the pre-cut deli area–but if you can’t regular old deli ham will do. BTW this was also the first time I ever tasted prosciutto–and I came from a heavily Italian area of Brooklyn New York too!!!
- 6 large thinly sliced top round steaks see NOTES
- 6 slices prosciutto OR deli ham
- 3 tbs olive oil
- 2 large garlic cloves crushed
- 1 cup plain breadcrumbs
- 2-3 tbs milk or water
- 1/2 cup coarsely chopped Italian parsley
- 1 cup coarsely chopped arugula
- 1/4 cup finely chopped onion
- 1/2 cup Parmesan cheese or Romano cheese
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup chopped fresh mushrooms
- 2 tbs butter
- 4 tbs flour
- 1 cup dry white wine
- 8 oz beef stock
- 1 tbs tomato paste
- In a large bowl, mix breadcrumbs and the milk/water. Stir to moisten. Add the remaining stuffing ingredients and mix well.
- Lay a slice of prosciutto on the top of each steak. Place about 1/4 cup of the stuffing on top. Roll up tightly and secure with toothpicks.
- Heat a large skillet over medium-high heat. Add the oil and the garlic and let the oil heat until it begins to shimmer.
- Brown meat rolls on all sides; remove from pan.
- Add the butter to the same pan, let it melt and then add the chopped mushrooms. Salute for about 5 minutes. Sprinkle flour on mushrooms and whisk to combine so there are no lumps. Slowly add the wine, whisking to make sure there’s no lumps and scraping up the browned bits from the bottom of the pan. Stir in the stock and the tomato paste.
- Return meat rolls to the pan and bring it to a simmer. Cover and cook for about 10-15 minutes or until the meat is cooked through (165 degrees F on an instant-read thermometer).
*Adapted from Rachael Ray