Reviewed: Dec. 7, 2009

dip the cheese in olive oil and roll it in flour , will help it keep its place.

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kimsav

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Reviewed: Jun. 29, 2009

Fork tender and just melted in your mouth!!

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inthedell

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Reviewed: Dec. 4, 2008

This was wonderful!! The pounding of the meat took some time. but it was worth it. Used a round steak that was cut already into 6 pieces. I didnt add the raisins (personal preference) But everything else in the recipe was done as written. including cooking time. The meat was super tender and flavorful. This will definately be added to the monthly menu :) thanks for a great recipe.

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HHTNDD

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Reviewed: Jun. 16, 2008

thought it seemed a little long so only cooked this for 1hr 1o min and the meat was so tough it was almost inedible. as far as the filling it was the only saving grace -- used high quality mozz and it melted fine, added roasted red pepper and fresh basil (copying a butcher pre-made from Safeway :)

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TARENELLA

Cooking Level: Intermediate

Home Town: Bellingham, Washington, USA

Living In: Tucson, Arizona, USA

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Reviewed: May 3, 2008

My husband grew up in an Italian town. He told me this recipe was really good. It means alot coming from one who learned to cook Italian from those he grew up with. Thanks for a yummy yummy recipe with great instructions.

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luv2eat

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Reviewed: Apr. 1, 2008

So, sooo good! The raisins didn't appeal to me, but I left them in anyway and I'm glad I did. They add a light touch of sweetness to the meat and aren't detectable as raisins. I left this to simmer for 2 hrs. on low and it was so tender. My family LOVED it!

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KitschyNiche

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Reviewed: Feb. 17, 2008

I really liked this great way to use a cheap cut of meat. Meat was very tender. I also had a problem with the cheese leaking out. The rolls that I browned a little more seemed to do a little better then those that I wasn't able to brown the ends as well. It didn't do much for dh, but I took it for lunch the next day.

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Tam

Cooking Level: Beginning

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Reviewed: Jan. 29, 2008

Very good. Adaptable to small changes for taste preferences. More cheese, less cheese, spices, different steak cuts, etc.

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CTATHOME

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Reviewed: Jan. 28, 2008

This was very good. My husband really liked it. I did make a few minor changes. They are easy so hopefully not to annoying. First, I browned the meat first before rolling it up. It was easier. Second, instead of string I used metal Kabob sticks with a curve at the end. Last, I put the rolled meat in a small cake pan, poured the spaghetti sauce over it and put in the oven at 400 degrees for an hour. Next, time the last 1/2 hour I might add a pkg. of pre-sliced mushrooms. On my all time favorite list. Thanks!

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LoveMexiFood

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Jan. 20, 2008

Very good, served it for sunday night dinner and everyone loved it! very tender and good flavor.

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katz

Cooking Level: Expert

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Reviewed: Jan. 14, 2008

Not bad, but a few modifications would improve this recipe. 1. Cheese: Mozzarella gets too runny and gooey when melted (think pizza), and is a little bland. A combination of parmesan and romano gives a nice melting, and also adds much better flavor. You can even add some swiss or some provolone for better flavor. 2. Herbs. The filling should have some fresh herbs. A few tablespoons of fresh parsley or basil (or your preference) gives a fuller flavor. 3. Sauce. I shy away from jarred sauces because they always taste of tomato paste. A home-made simply marinara is much better. 4. Bread crumbs. Some like it, some not. A handful of bread crumbs makes a nice texture. And you can use an egg to help bind it. Man, do I love braciole!

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MLEESS

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Reviewed: Jan. 10, 2008

YUM! I used sirloin steak ( I recommend using it, round steak is yuck!) because that's what I had. I made 4 braciola's. If you only make 4, then only use 4 oz of mozzarella cheese, 1/4 C Parmesan & 1 t of butter to each. 1/8 t garlic to each & I used slightly less amount of raisins because I realized it was going to be tough to roll up if I added anything else. After browning them, I added them to my simmering homemade tomato sauce in the crockpot. I let it simmer around 6 hours. A little cheese leaked out even though I tied them tight with kitchen twine but I expected that. I served with spaghetti & sauce. I will try again. The prep time was longer than 10 mins for me. I found that this recipe wasn't hard at all, just took some time & patience. Thanks!

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Jennifer B.

Cooking Level: Expert

Living In: Colorado Springs, Colorado, USA

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Reviewed: Aug. 9, 2007

Really tasty! I followed recipe exactly, except I used a bit less Mozzarella than listed because it all wouldn't fit. Plan on a little more prep time than the recipe calls for. I will make this again for sure.

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liammom

Cooking Level: Expert

Living In: Wakefield, Massachusetts, USA

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Reviewed: Apr. 7, 2007

I wasn't overly impressed with this.. although I may be somewhat to blame. I omitted the raisins which I will add next time along with additional cheese. I used string to tie the bundles tight yet the cheese still disappeared.

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sassy m

Cooking Level: Expert

Living In: Trenton, Ontario, Canada

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Reviewed: Mar. 20, 2007

This was ok. I cant say that I would make it again with this exact recipe but its a good start for my own twist. I would definately add more ingredients as far as the stuffing goes.

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momofmany

Cooking Level: Expert

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Reviewed: Mar. 13, 2007

This is good. Don't be intimidated--not hard to make. Also, the raisins are surprisingly good in there as well. My wife didn't like it. I'd have given it 4, and she 2, but she tends not to like chewy meats, and the round steak still was, somewhat tough. Give it a try--you might love it, and you certainly won't hate it.

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DannyN

Cooking Level: Intermediate

Home Town: Appleton, Wisconsin, USA

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Reviewed: Mar. 11, 2007

Instead of cutting it up into 4 pieces I cut it in half. One piece I used tooth picks to hold it together and another I used thread. Don't use thread. It held together nicely but was a complete pain. The tooth picks weren't easy to work with because the area around the toothpick didn't brown. It worked out in the end because it cooked in the sauce but next time I'll be prepared and buy string. I omitted the raisins but included italian breadcrumbs. My husband RAVED about this. It wasn't perfect due to my own mistakes but it was still VERY good. I have a feeling this will be a once every two week dish. Some comments: 1)Thin the sauce. Mine thickened up quite a bit while it was simmering. I had to add water to thin it out so it wasn't so chunky on the meat. 2) Turn the meat while it is simmering in the sauce. It was hectic while I was cooking and never thought to turn it. Big mistake. 3) Use string. It is easier to deal with and ensures that the meat will completly brown on all sides. I had a few toothpicks that broke off when I was turning the meat. 4) Use shredded mozarella cheese. It makes it easier to roll tight. 5) Prepare the meat a few hours ahead. After you have it wrapped tightly and secured, put it in the fridge. It helps keep it together. This was a great start. I think next time it will be perfect. The flavor was excellent but the hectic kitchen caused me to make mistakes.

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Gwen

Cooking Level: Expert

Living In: Red Bud, Illinois, USA

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Reviewed: Mar. 5, 2007

Oh my! This was sooo good! My brother-in-law came in from playing across the street while I was making this and said it smelled "incredible". I found this extremely easy to make when the ends are kept together with toothpicks. Thanks for the recipe!

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Sara R

Cooking Level: Intermediate

Home Town: Midwest City, Oklahoma, USA

Living In: Waxahachie, Texas, USA

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Reviewed: Jan. 21, 2007

This recipe was okay. After much anticipation from "Everybody Loves Raymond", I finally stumbled across the recipe. However, a bit labor intensive. I have never been frustrated by a recipe and I was, by trying to roll the beef! It was actually very tough and difficult to eat. I found it a little, however, my husband really enjoyed it, therefore it will get 4 stars rather than 3. My husband does have a small say!

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