|Braciole with Mushroom Gravy on Bread Rounds|
My grocer sometimes sells beef already cut and thin enough to season, stuff and roll. But if not, you'll need to pound meat yourself. I've done these with chicken cutlets using chicken breasts, but beef also works well for an attractive main dish.
This basic stuffing is used for my other stuffed recipes, sometimes with adding drained frozen spinach, so feel free to adapt or change for your own tastes. (Stuffed Chicken Breasts, Stuffed Pork Chops
Some sauces and side dish suggestions on how to serve these are listed below, but I'm sure you can see the possibilities for other variations to make your very own versions.
I probably never make this same way twice, as I simply use what's on hand. I finish them on the stove, but once rolled, browned and returned to the sauce to finish, that step can be done in a oven proof serving dish in a 350 degree oven.
Beef Rolls - Braciole
1 pound beef cutlets or thinly sliced beef
(flank steak, London broil, sirloin) 1/4-inch thick
4 Tabs. parsley, minced
2 garlic cloves, minced
4 Tabs. celery, minced
3 Tabs. softened sun dried tomatoes, minced
4 Tabs. Parmesan or Blue Cheese cheese, grated
4 Tabs. onion minced
1/2 cup of bread crumbs
salt and pepper to taste
2 Tabs. olive oil
2 Tabs. butter
Pound meat between two sheets of plastic wrap with a cleaver, or back of a heavy skillet, until thin enough for rolling, then cut into 4-inch wide strips. Season with salt and pepper.
Mix together: parsley, crumbs, cheese, garlic, tomatoes, onions, celery, salt, and pepper. Spread each slice of beef with parsley mixture. Roll into a bundle and secure with toothpicks or tie with string.
In a large skillet, heat olive oil and butter over medium high heat. Brown all side of beef rolls, about 6-8 minutes. Remove from heat and set aside, keeping warm while sauce is prepared.
Optional Sauces: Italian tomato sauce, beef gravy sauce, or mushroom sauce.
Prepare sauce and return beef rolls to sauce, simmering until done, about 20-30 minutes or finish in a 350 oven for 20-30 minutes. Serve over pasta, rice, sliced bread rounds, or mashed potatoes. Remove toothpicks or string before serving.
For Italian sauce, heat in skillet or pan, and return rolls, simmering until done. For gravy or mushroom sauce, deglaze pan with water or wine, thicken with flour, add rolls, simmering until done.
Estimated cost: $4.00 or less; $1.00 a serving or less.