Beef Braciole

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 1 (2 lb) round steaks
• 3 garlic cloves, minced fine
• 1 bunch italian parsley, minced
• 1/4 lb grated romano cheese
• salt
• pepper
• 1 small onion, peeled and quartered
• olive oil (for frying)
• 1 (28 ounce) can tomato sauce

Recipe

• 1 using a very sharp knife,"butterfly" the steak (or have the butcher do it).
• 2 pound the steak with a meat mallet until its about 1/4 inch thick.
• 3 lightly season the meat with salt and pepper.
• 4 spread the minced garlic, minced parsley and cheese evenly over one side of the meat, to within a 1/4 inch of the edges.
• 5 starting with the long edge, tightly roll the meat up (like for a jelly roll).
• 6 tie the rolled meat tightly every few inches along the length of the roll, with the cord (make sure the ends of the roll are tied well).
• 7 heat olive oil in a heavy frying pan, add braciole and onion.
• 8 fry the meat, turning it frequently until evenly browned.
• 9 add the browned braciole to the pot of simmering tomato sauce to finish cooking (about 45 minutes).
• 10 to serve, remove the cords and slice the braciole into 1 inch slices.
• 11 spoon some sauce over the slices.