Beef - Braciole or Rouladen
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 283.9
- Total Fat: 15.3 g
- Cholesterol: 67.9 mg
- Sodium: 747.6 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 2.7 g
- Protein: 24.9 g
View full nutritional breakdown of Beef - Braciole or Rouladen calories by ingredient
Introduction
Both mean rolled meat, one is German with a Brown Gravy, one was Itailian with a Red Gravy. My family combined the German inside with the Italian sauce. Both mean rolled meat, one is German with a Brown Gravy, one was Itailian with a Red Gravy. My family combined the German inside with the Italian sauce.Number of Servings: 6
Ingredients
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1 tbsp Extra Virgin Olive Oil
16 oz Beef, bottom round
1 lb bacon Smoked Bacon
1 cup, chopped Onions, raw (divided)
Sauce:
28 oz can Tuttorosso, Crushed Tomatoes (With basil)
2 tbsp Basil
2 clove Garlic
S & P
Directions
Slice the meat, pound thin,
cut up strips of bacon into 1/2, 1/3 or 1/4 depending on how big your piece of meat are - just divide it up.
Add a few onions and a little S & P.
Roll up and secure with 1 or more toothpicks to keep insides together.
Heat oil in a a large pot and saute the meat pieces, you don't have to cook them all the way, just a quick seering on the outside. Transfer to an awating plate.
Now scrape the meat bits and saute the the rest of the onions, and make your sauce and get it simmering. Transfer the meat roll and simmer for atleast an 1 hour, can be transfered to a crockpot. This is one of those recipes you lick the plate.
Traditional - we served these as though they were meatballs with all the fixin's: a pasta, bread, cheese and so on.
German would be served with scraping the bits of fried meat and added broth and created a brown gravy serving it with boiled potatoes and pickled cabbage.
KETO: serve with an variety of veggies like green beans and/or cauliflower
Serving Size: Divide evenly
cut up strips of bacon into 1/2, 1/3 or 1/4 depending on how big your piece of meat are - just divide it up.
Add a few onions and a little S & P.
Roll up and secure with 1 or more toothpicks to keep insides together.
Heat oil in a a large pot and saute the meat pieces, you don't have to cook them all the way, just a quick seering on the outside. Transfer to an awating plate.
Now scrape the meat bits and saute the the rest of the onions, and make your sauce and get it simmering. Transfer the meat roll and simmer for atleast an 1 hour, can be transfered to a crockpot. This is one of those recipes you lick the plate.
Traditional - we served these as though they were meatballs with all the fixin's: a pasta, bread, cheese and so on.
German would be served with scraping the bits of fried meat and added broth and created a brown gravy serving it with boiled potatoes and pickled cabbage.
KETO: serve with an variety of veggies like green beans and/or cauliflower
Serving Size: Divide evenly
Member Ratings For This Recipe
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ZRIE014
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1CRAZYDOG
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EVILCECIL