Rating: 5 stars
31 Ratings
  • 5 star values: 27
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

This is stuffed, rolled beef that's cooked in a little bit of tomato sauce. It's kind of fun to say bru-ZHOLE. Usually recipes are either rustic or kind of fancy. This recipe is both!

Recipe Summary

prep:
20 mins
cook:
25 mins
additional:
10 mins
total:
55 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
  • Place steaks between 2 pieces of heavy plastic; pound meat about 1/4-inch thick using a meat pounder. If a piece of meat breaks off, use it to patch a thinner area.

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  • Place bread crumbs into a mixing bowl and stir in garlic, 2 tablespoons olive oil, raisins, Parmesan cheese, salt, black pepper, oregano, and egg until thoroughly combined.

  • Season steak with salt and pepper; place half the bread crumb stuffing onto the bottom 2/3 of a steak, leaving the top third of the steak without stuffing. Lightly press the stuffing onto the meat and roll the steak up into a tight roll, starting from the stuffed end. Tie 3 to 4 pieces of kitchen string around the roll to hold it together. Trim ends of string. Repeat with remaining steak and stuffing.

  • Heat 1 tablespoon olive oil in a skillet over medium-high heat. Pan-fry the steak rolls in the hot oil until well browned on all sides, 2 to 3 minutes per side. Pour in water and dissolve pan juices and browned bits of food in the water.

  • Season steak rolls with salt and pepper; add red pepper flakes and bay leaf to the water. Spread tomato sauce onto rolls. Pan liquid should cover the rolls about halfway up.

  • Bring to a boil, reduce heat to low, and simmer, covered, for 10 minutes; turn rolls over and cook covered about 10 more minutes. An instant-read meat thermometer inserted into the center of the stuffing should read at least 145 degrees F (65 degrees C). Remove from pan, transfer to a platter, and let them rest for 10 minutes.

  • Raise heat to medium, bring sauce to a boil, and cook, stirring often, until sauce has reduced by half, about 10 minutes. Slice the rolls crosswise. Serve arranged on a little sauce and drizzle more sauce on top.

Cook's Note:

Use any fresh herbs (parsley, basil, oregano, etc.) in this recipe.

Nutrition Facts

405 calories; protein 26.5g; carbohydrates 22.1g; fat 23.7g; cholesterol 111.8mg; sodium 795.3mg. Full Nutrition
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