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Bracioli
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Bracioli - Stuffed Beef

Bracioli - Stuffed Beef A labor of love to make and completely delicious. The meat melts in your mouth. The stuffing and marina sauce is a perfect combination. 
Course Beef
Cuisine Italian
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 524kcal
Author Deb Clark

Ingredients

  • 1 lb thin sliced round steak
  • 6 small croissants - day old works great yields 2 cups*
  • 1 tablespoons handful parsley about 3
  • 1 tablespoons handful basil about 3
  • 1/2 cup parmesan cheese
  • 1/3 cup pine nuts
  • 1/2 cup raisins or figs if you use figs, remove the stem and chop into small pieces.
  • 1 egg
  • 3 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Serve with Mom's Sunday Gravy - or your favorite Marinara sauce

Instructions

  • Begin by preparing the meat. Remove the fat. Place between wax paper and pound each slice of meat until it is thin and tender. Do not pound too thin as the meat will tear. Set the meat aside.
  • If you are making your own breadcrumbs, do that next. Using a food processor, tear the croissants into small pieces and add to the processor. Also add the parsley, basil. No need to chop the parsley or basil, just add them to the food processor and pulse until all of the ingredients are chopped into small pieces. Remove from the food processor and put into a bowl.
  • Add the Parmesan cheese, pine nuts and raisins or figs to the breadcrumbs. Season the stuffing with salt & pepper. Mix lightly. Add 2 tablespoons of olive oil and a lightly beaten egg. Allow to sit for a few minutes before mixing everything thoroughly.
  • Lay each piece of beef down on paper towels and put some of the filling in each one. Don't overfill or the filling will fall out. Roll each one up and secure with either butchers twine or toothpicks, whichever you prefer.
  • Saute in olive oil until lightly browned on all sides . Remove from frying pan and add to your own pot of simmering Marinara sauce. Cook for about 45 minutes until fork tender. (or pop in the oven for one hour at 300 degrees.
  • Remove twine or toothpicks prior to serving. You can cut each bracioli into rounds, or serve as is and let each person slice his/her own (not quite as pretty, but easier).

Notes

If you do not want to make your own bread crumbs substitute with 2 cups of Italian bread crumbs. 

Nutrition

Calories: 524kcal | Carbohydrates: 35g | Protein: 27g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 118mg | Sodium: 648mg | Potassium: 480mg | Fiber: 2g | Sugar: 12g | Vitamin A: 600IU | Vitamin C: 1.1mg | Calcium: 159mg | Iron: 3.7mg