Great recipe! I have been eating this since I was a child at Grandma's Sunday dinner. I was not smart enough to ask her to write the recipe down like I should of. But with my mom's help, we changed a few things based on our traditions. This is based on 1 1/2 lbs of steak. Instead of the raisins, we lightly dry toasted pine nuts and added that to mixture. Instead of the two cheeses listed here, we used 2/3C grated pecorino romano and 1/2 cup chopped provolone. Also, 1/2 C italian bread crumbs is good binder. 1/2 C chopped basil, 1/2 C parsley to mixture. Added 2 Tbsp butter to our sauce, instead of into each roll. Instead of cutting the meat, just pound it out and add the mixture to make very large rolls. This cuts out much of the oozing that people were referring to. After meat has browned, add 1 cup of red wine to dutch oven until boiling, to soak up browned bits, and then add your sauce. Because the pieces are larger, we cooked them for 3 hours mostly covered with the sauce. Yummy! Sorry, I know I changed the recipe, but so many people were asking about suggestions!
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Great recipe! I have been eating this since I was a child at Grandma's Sunday dinner. I was...