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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 262.3
  • Total Fat: 13.1 g
  • Cholesterol: 78.2 mg
  • Sodium: 978.9 mg
  • Total Carbs: 15.4 g
  • Dietary Fiber: 2.7 g
  • Protein: 21.3 g

View full nutritional breakdown of Braciole calories by ingredient
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Braciole

Submitted by: ANN58156
Braciole

Number of Servings: 6

Ingredients

    Ingredients
    3 cups tomato sauce
    1 1/4 cups flavored croutons
    1/3 cup grated Parmesan
    2 eggs
    1 tablespoon chopped fresh parsley
    1 tablespoon chopped fresh oregano
    1 teaspoon finely chopped rosemary
    1 teaspoon finely chopped thyme
    1 clove garlic
    1 pound flank steak, pounded to 1/4-inch thick
    Olive oil, for brushing
    Salt and pepper
    Vegetable oil, for searing

Directions

Ingredients
3 cups tomato sauce
1 1/4 cups flavored croutons
1/3 cup grated Parmesan
2 eggs
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped thyme
1 clove garlic
1 pound flank steak, pounded to 1/4-inch thick
Olive oil, for brushing
Salt and pepper
Vegetable oil, for searing
Directions
Preheat the oven to 350 degrees F. Place the tomato sauce in a 9 by 13-inch baking dish and place in the oven to heat.

In a the bowl of a food processor mix the croutons, cheese, eggs, herbs and garlic until it forms a paste.

Brush the pounded flank steak with the olive oil and season generously with the salt and pepper. Spread the filling evenly over the meat. Roll tightly and tie with butcher's twine.

In a large saute pan heat 1 to 2 tablespoons of vegetable oil and sear all sides of the rolled meat. Remove from the pan.

Add to the hot tomato sauce, cover with a tin foil tent so that the foil is not touching the meat. Braise for 35 minutes or, up to 3 hours.


Number of Servings: 6

Recipe submitted by SparkPeople user ANN58156.






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Member Ratings For This Recipe

  • I'm so excited to try this tonight! I used dry herbs since I didn't have the fresh on hand, I'm sure it would taste better w/fresh herbs. I also used toothpicks to hold the meat together since I didn't have butchers twine on hand either. I'll be making this again - 12/18/09

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