Bracciole (Flank Steak Rolls) Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 14, 2013
My family loved it. I put the steak rolls together the night before and refridgerate. Then brown them in the olive oil and onions the next day. Put the browned beef, onions and other sauce ingredients in a slow cooker and cook on low for 4-5 hours, it melts in your mouth.
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Photo by Sydney

Cooking Level: Expert

Home Town: Salem, New Hampshire, USA
Living In: Hebron, New Hampshire, USA

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Reviewed: Jan. 11, 2013
The main reason I picked this recipe over all the other flank steak recipes on this sight is because it didn't require it to be marinated. That, I think, is a mistake. Maybe mechanical tenderizing would work as well as marinating but it needed something. It tasted great but was pretty tough. Instead of tomato sauce I used jarred spaghetti sauce & served with a side of linguine.
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Cooking Level: Intermediate

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Reviewed: Oct. 31, 2012
This was a really nice change from regular spaghetti or bolognese.
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Reviewed: Apr. 16, 2014
I made this recipe with the following increases 2.5 lbs of flank and about 1-1/2 hard boiled eggs, and 2 chopped tomatoes. It was outstanding!!! My only change I would make to this receipe is serving size. I served this to my husband,two 30 year old men and myself and there were only 2 tiny pieces left!!! 6 servings would have been pushing it. Maybe it was just too good!!! I would highly recommend this recipe.
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Photo by Jaana Smith Bauman
Reviewed: Feb. 21, 2013
I followed the recipe as written. My husband and I loved this! Wouldn't change a thing. Served with a nice salad w/Italian dressing. :) YUM!
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Photo by Jaana Smith Bauman

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA
Living In: Camano Island, Washington, USA
Reviewed: Oct. 22, 2012
Excellent flavors and very authentic.
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