Grandma Galasso's Stuffed Rolled Beef
* exported from bigoven * 
 
 
recipe by :ciao italia at http://www.ciaoitalia.com 
serving size :8 
cuisine : 
main ingred. : 
categories :main dish italian 
 
amount measure ingredient -- preparation method 
  --------------------------------
2 lb.  top round steak or flank steak --cut about 1/4"
  thick
  salt --as needed
1 Tbsp  coarsely-ground black pepper
3   garlic cloves --cut thin slivers
1   garlic clove --chopped
1/4 cup  chopped fresh parsley
1/2 cup  grated pecorino romano cheese
1 small  red onion --thinly sliced
3   hardboiled eggs --shelled, optional
2 Tbsp  olive oil
1 Tbsp  lard or butter
4 cup  crushed fresh or canned plum tomatoes
  about 8 medium tomatoes)
1/2 cup  water
1 cup  dry red wine
1   bay leaf
  freshlyground black pepper --to taste
 
lay the meat out flat and pound it with a meat hammer to flatten it 
slightly to a uniform thickness. be careful not to tear the meat. (it 
will be a little more difficult to do this with flank steak.) 
wipe the meat dry with paper towels. rub it all over with 1 teaspoon 
salt and the coarse pepper. sprinkle the slivers of garlic evenly over 
the meat, then scatter over the parsley, cheese, and onion. place the 
eggs lengthwise down the center of the meat so they are touching each 
other. starting at a long side, roll up the meat like a jelly roll. 
tie the roll with string at 1-inch intervals. 
 
in a large deep saucepan, heat the olive oil and lard or butter over 
medium-high heat. add the chopped garlic and saute until soft. remove 
the garlic with a slotted spoon and discard. add the meat to the pan 
and brown it on all sides. lower the heat to medium-low and add all the 
remaining ingredients; add salt to taste. stir to blend well. simmer 
the meat, covered for 1 1/2 hours, or until tender. 
remove the meat from the sauce and let rest for 5 to 10 minutes. remove 
the strings and cut into 1/2-inch slices. arrange on a serving platter, 
spoon the sauce over, and serve immediately with pasta. 
 
this recipe yields 6 to 8 servings. 
 
comments: grandma gallasso's braciolone, or rolled stuffed beef, was a 
great favorite in our house. round or flank steak was sprinkled with 
slivers of garlic, then stuffed, rolled and tied, browned, and cooked in 
tomato sauce. the only thing i did not like was the hard-boiled eggs 
grandma put in the center; when i make the dish, i leave them out. 
 
formatted by joe comiskey - mad's recipe emporium 
 
  per serving (excluding unknown items): 91 calories; 5g fat (67.6%
  calories from fat); 3g protein; 3g carbohydrate; trace dietary fiber;
  80mg cholesterol; 44mg sodium. exchanges: 1/2 lean meat; 1/2 vegetable;
1   fat
 
 
-- 
(ID: 5608) Mirror: rec.food.recipes: Sat, Oct 23, 2004


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