Beef Braciole

Ingredients

Beef round steak

1.5 pounds, thinly sliced

Salt

to taste

Black pepper

to taste

Dried basil

1 teaspoon

Dried oregano

1 teaspoon

Red wine

1 cup

Crushed tomatoes

28 ounces

Garlic

4 cloves, minced

Onion

1 medium, chopped

Olive oil

2 tablespoons

Fresh parsley

1/4 cup, chopped

Parmesan cheese

1/2 cup, grated

Breadcrumbs

1 cup

Instructions

1. In a mixing bowl, combine the breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, salt, and black pepper. Mix well to create a flavorful stuffing.
2. Lay the beef slices flat on a clean surface. Evenly divide the breadcrumb mixture among the beef slices, spreading it over the entire surface of each slice.
3. Roll each slice tightly from one end to the other, securing them with toothpicks or tying them with kitchen twine to hold the filling inside.
4. In a large skillet, heat the olive oil over medium heat. Once hot, add the braciole to the skillet and brown them on all sides, about 3-4 minutes per side. Once browned, remove them from the skillet and set aside.
5. In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 5 minutes.
6. Pour in the crushed tomatoes and red wine, stirring to combine. Then add the dried oregano, dried basil, and season with salt and pepper to taste.
7. Return the browned braciole to the skillet, nestling them into the sauce. Cover the skillet and reduce the heat to low, allowing the braciole to simmer for 1.5 to 2 hours, or until the beef is fork-tender and infused with the sauce's flavors.
8. Before serving, carefully remove the toothpicks or twine from the braciole. Serve the beef braciole with the rich tomato sauce spooned over the top.