Braciola I

Braciola I

91
Michele O'Sullivan 121

"A delicious meat dish served with your favorite tomato sauce. Top round steak oozing with mozzarella and Parmesan cheeses. Serve over pasta."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 40 m servings 694 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 694 kcal
  • 35%
  • Fat:
  • 41 g
  • 63%
  • Carbs:
  • 39.7g
  • 13%
  • Protein:
  • 40.8 g
  • 82%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 1388 mg
  • 56%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Cut the steak into 4 to 6 pieces and pound each piece thinly with a mallet or the side of a cleaver. Place a slice of mozzarella cheese and 1 teaspoon of butter on each piece, then sprinkle each piece with Parmesan cheese, garlic, and raisins, and season with salt and pepper.
  2. Roll each piece tightly and tie securely with string. Heat olive oil in a medium skillet over medium high heat. Saute each roll in the oil for 5 to 10 minutes, or until browned on all sides.
  3. Drop these rolls into your favorite simmering tomato sauce for 1 1/2 hours, or until tender. Remove from sauce, cool slightly and remove the strings before serving.

Reviews

91
  1. 111 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I have some suggestions I've collected to help the filling stay intact. Tips: 1. This is traditional Sunday dish--it's not meant to be difficult. As it was served to me, it wasn't a dish that...

Most helpful critical review

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 rom...

I have some suggestions I've collected to help the filling stay intact. Tips: 1. This is traditional Sunday dish--it's not meant to be difficult. As it was served to me, it wasn't a dish that...

I can count the number of foods my kids won't eat on one hand and raisins happens to be one of them, therefore, I left them out. Even so, this recipe was delicious! I made six rolls and only one...

We had never heard of braciola until we watched a popular sitcom which featured this dish. My husband seemed facinated by it so I searched all over for a recipe, which wasn't easy since I didn'...

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

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 rom...

This was good but the cheese did seep out during cooking,gave the sauce a great flavor.

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 ...

This was a hit at my house! I had the butcher tenderize my round steak as it tends to be a tougher cut of meat. It doesn't matter if the cheese runs out, it is supposed to all blend together for...

This was a wonderful way to prepare round steak. I did make a few changes, I left out the raisins and used shredded 2%milk mozzarella. It was tender and delicious. Thanks!