• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Midnight Baker

Easy to make main meal and dessert recipes.

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • Home
  • Recipes
  • Text Index
  • Subscribe
  • Recipe Box
  • About Me
    • Media/PR
    • Cookbooks
      • The Classic Slow Cooker
      • The Cupboard To Table Cookbook
    • Contact
    • Privacy
Home » Beef » Bracciole

Bracciole

March 25, 2018 by Judith Hannemann

Pin
Share
Tweet
Share

As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe Print Recipe

Bracciole only looks complicated to make but it' quick, easy and delicious!

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).

Bracciole only looks complicated to make but it' quick, easy and delicious!

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.

Bracciole only looks complicated to make but it' quick, easy and delicious!

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!!!

The Recipe

 

Bracciole only looks complicated to make but it' quick, easy and delicious!
Print Recipe Add to Recipe Box Go to Collections Pin Recipe

Bracciole

Braciole is a beef steak rolled around stuffing and baked . It makes a delicious Sunday dinner but is easy enough to make any night of the week!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dinner
Cuisine: Italian
Keyword: beef recipe, braciole
Servings: 6
Calories: 595kcal
Author: Judith Hannemann

Ingredients

  • 6 large thinly sliced top round steaks see NOTES
  • 6 slices prosciutto OR deli ham
  • 3 tbs olive oil
  • 2 large garlic cloves crushed

STUFFING:

  • 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

GRAVY:

  • 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

Instructions

  • 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).

Notes

You can make your own top round steaks by buying a top (or bottom) round, slicing it thinly and hammering with a meat mallet

Nutrition

Serving: 1steak | Calories: 595kcal | Carbohydrates: 21g | Protein: 61g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 159mg | Sodium: 989mg | Potassium: 1109mg | Fiber: 2g | Sugar: 3g | Vitamin A: 725IU | Vitamin C: 8.7mg | Calcium: 208mg | Iron: 6.4mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!

*Adapted from Rachael Ray

Bracciole only looks complicated to make but it' quick, easy and delicious!
Pin
Share
Tweet
Share

Filed Under: Beef, Everyday Meals Tagged With: beef, Italian food, skillet diners

You May Also Like

Rouladen
Rouladen
Beef patties with onion gravy
Beef Patties With Onion Gravy
Oven cube steak
Oven Cube Steak
Previous Post: « One Pot Penne In Vodka Sauce
Next Post: Copycat Cracker Barrel Green Beans »
Copyright © Judith Hannemann aka The Midnight Baker 2022. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

Primary Sidebar

Now Available

bakeatmidnite
ALSO AVAILABLE bakeatmidnite

Follow by Email! Get the e-Cookbook

“Must Try” Recipes

Sausage bake

Sausage Bake

Chicken Alfredo Pot Pie

Chicken Alfredo Pot Pie

Delicious casserole version of the famous Chinese beef & broccoli.

Crunchy Beef & Broccoli Casserole

Linguine with Toasted Pecan Arugula Pesto

bakeatmidnite

Footer

bakeatmidnite
my foodgawker gallery Certified Yummly Recipes on Yummly.com
bakeatmidnite
COPYRIGHT © 2023 • BAKEATMIDNITE.COM • PRIVACY POLICY