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Rating: 3.83 stars
12 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

An Italian beef roll up dish. From my very Italian mother-in-law. Enjoy!

Recipe Summary

prep:
20 mins
cook:
1 hr 30 mins
total:
1 hr 50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Using a glancing motion, pound round steak to 1/2 inch with a moistened mallet or the side of a cleaver. Rub with garlic and sprinkle with cheese and parsley, leaving a small border around the edges. Place bacon pieces evenly over steak and season with salt and pepper. Roll up from the narrow end, and tie tightly with twine.

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  • Heat oil in Dutch oven over medium-high heat. Brown roll on all sides, 1 to 2 minutes a side. Pour in spaghetti sauce, reduce heat to low, and simmer, covered, for 60 to 90 minutes, until tender.

Nutrition Facts

644 calories; protein 41.5g; carbohydrates 31.3g; fat 38g; cholesterol 111.6mg; sodium 1177.2mg. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/02/2010
Depending on the region, or even the particular cook, this richly flavored dish can be prepared in any number of ways, but what is common is that it is meat, usually beef but sometimes veal, about 1/4" thick, that is rolled with some sort of stuffing, then braised in a "sugo," or sauce. In Sicily this is called braciole and typically stuffed with raisins and pine nuts. In Italy this is called involtini, and is sometimes stuffed with a mixture of bread crumbs, Romano cheese and eggs - or with carrots, onions, celery, garlic and parsley. A variation I often make is with garlic, prosciutto, fresh basil leaves and Romano. (Which is also how I recently enjoyed this dish in Rome) No matter how it's stuffed these beef rolls are braised for about 1-1/2 hours in tomato sauce, and usually with beef stock, red wine and garlic added. This version, while maybe not traditional, is a perfectly acceptable short-cut variation. Read More
(27)

Most helpful critical review

Rating: 3 stars
07/22/2006
Ok. Needs more Italian spices. I've seen the recipe with Italian bread crumbs in it and raisins also. If your going to take the time to make this don't use jar sauce, make your own. Oh, the spelling is wrong, should be Braciole. Read More
(14)
12 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
06/02/2010
Depending on the region, or even the particular cook, this richly flavored dish can be prepared in any number of ways, but what is common is that it is meat, usually beef but sometimes veal, about 1/4" thick, that is rolled with some sort of stuffing, then braised in a "sugo," or sauce. In Sicily this is called braciole and typically stuffed with raisins and pine nuts. In Italy this is called involtini, and is sometimes stuffed with a mixture of bread crumbs, Romano cheese and eggs - or with carrots, onions, celery, garlic and parsley. A variation I often make is with garlic, prosciutto, fresh basil leaves and Romano. (Which is also how I recently enjoyed this dish in Rome) No matter how it's stuffed these beef rolls are braised for about 1-1/2 hours in tomato sauce, and usually with beef stock, red wine and garlic added. This version, while maybe not traditional, is a perfectly acceptable short-cut variation. Read More
(27)
Rating: 4 stars
06/22/2009
My high school sweetheart's mother made braciole for me for my birthday. Hers was rolled with a bread stuffing with mushrooms and cheeses and prosciutto. Amazingly tasty and the sauce in which it was cooked was divine. Why didn't I marry that girl?!?! Read More
(15)
Rating: 3 stars
07/21/2006
Ok. Needs more Italian spices. I've seen the recipe with Italian bread crumbs in it and raisins also. If your going to take the time to make this don't use jar sauce, make your own. Oh, the spelling is wrong, should be Braciole. Read More
(14)
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Rating: 5 stars
10/11/2011
My husband is from Italy and I made this to his liking using proscuitto pecorino romano and fresh basil leaves as the filling. I used my own homemade sauce and followed the recipe directions in the preparation. It was WONDERFUL! Served it with fresh homemade ciabatta bread for soaking up the sauce. Will make this again. Thanks! Read More
(7)
Rating: 5 stars
01/02/2008
I tried this recipie in hopes to find something different for my family and it was wonderful. I did not change a thing and it was a hit at our dinner table. I also accompanied the dish with the pasta carbonara also from this website and it went really well together. Read More
(6)
Rating: 2 stars
06/24/2006
I thought the meat turned out too dry. My husband who likes well-done beef thought it was very good (he rates it at 4 stars). If I made this again I think I would fully cook the bacon first and cook the meat roll less. It did have a good flavor (I used Italian seasoning instead of parsley). Read More
(4)
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Rating: 4 stars
03/15/2007
I really liked this but I've never had it before so couldn't compare it to anything like the other reviewers did. Though I did agree with one thing it is only as good as the sauce and also quality of meat that you use. Read More
(3)
Rating: 4 stars
04/19/2008
This recipe was GREAT! My boyfriend loved it - it takes a little bit to put it all together but the result is worth it. Give it a try!!! Thanks for something different. Read More
(2)
Rating: 5 stars
10/21/2016
Used prosciutto instead of bacon....delish and putnesca sauce (capers kalamatta olives portobello mushrooms and artichokes). Read More