This is meat that has been stuffed and rolled and cooked in a small amount of tomato sauce. bru-ZHOLE is kind of entertaining to say. Typically, recipes are either simple or rather complex. Both apply to this dish!
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 10 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 (8 ounce) beef top sirloin steaks
- ½ cup bread crumbs
- 2 cloves garlic, crushed
- 2 tablespoons olive oil
- 3 tablespoons chopped raisins
- ⅓ cup freshly shredded Parmesan cheese
- 1 pinch salt, or to taste
- 1 pinch freshly ground black pepper, or to taste
- 1 tablespoon chopped fresh oregano
- 1 egg
- 1 tablespoon olive oil
- 1 cup water
- 1 pinch red pepper flakes, or to taste
- 1 bay leaf
- 1 ½ cups tomato sauce
Instructions
- 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.
- 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.
- Use any fresh herbs (parsley, basil, oregano, etc.) in this recipe.
Nutrition Facts
| Calories | 405 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 112 mg |
| Dietary Fiber | 2 g |
| Protein | 27 g |
| Saturated Fat | 7 g |
| Sodium | 795 mg |
| Sugars | 9 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Chef John never disappoints! So incredibly tender – my family LOVED
I never thought I would say this but this was one step above my Neapolitan Mom’s braciola. Mom’s did not have the egg, and had pignoli. Recipes were quite similar. I used the sirloin, instead of the already cut run of the mill braciola meat. That made a big difference and the egg was key too in keeping everything together. I kept the pignoli from my mother’s recipe in there too. Excellent! Thanks to chef John!
I enjoyed adding another meal to my favorites. Meal had great flavor and texture.
Oh my, this was wonderful! We have been buying beef braciole in Italian butcher stores for years. Unfortunately, the meat has always been tough. The sirloin was very tender. (Of course I beat it with a mallet for a long time to get it down to a half inch.) My Italian boyfriend said it was fantastic. I didn’t change a thing. Will definitely make this again-and probably soon. I would even serve it to company.
Good recipe. My grandmother also added sauteed chopped onion and breadcrumbs. I think the onion adds more flavor.
Yummy!
Astonishing! Such a wonderful dinner. Will make again as the special butcher sliced sirloin for us and got it thinned our for our easy prep. My bff mom made it with pine nuts so u added those and it made it exquisite and so tasty!
Another great recipe from Chef John. My husband loved it. Me too.
A very simple and tasty way to prepare beef rolls! I followed tradition and substituted half of the water with a dry red wine to enhance the flavor.
I was looking for a recipe for braciole as my Italian grandmother was out of the country and I had never gotten her recipe. This recipe came out very similar to hers! I would highly recommend this recipe, aside from my grandmother making it, I also worked in a very high end authentic Italian restaurant for 10 years that had excellent braciole. This recipe gave both a run for their money! I was surprised at how delicious it was, not only tender but rich and layered with spices that blended amazingly while still being able to identify the different flavors. I have since made other recipes from Chef John and he is an amazing chef! I, and the rest of the allrecipes community, are very lucky to have this gentleman contribute! Thank you for all of your fantastic recipes!
This turned out fantastic. Definitely a huge hit!
This is excellent, that’s all that needs to be said.
This was really good and simple to make. I followed it to the letter and served with pasta. Another great recipe from Chef John.
This was very tasty and tender. I omitted the raisins because I didn’t want a sweet flavor, just a savory one. It was delicious!
I made it. I tried using toothpicks to hold the rolls together, but realized it would be impossible to brown the rolls in a frying pan, so we spent 20 minutes tying the rolls. They were delizioso. I served them with a Puttanesca sauce. I made six using beef and six using pork. There were none left over!
Made it as written (almost) and it came out great! Used homemade tomato sauce. Forgot to put Parmesan in the stuffing (long story) so after I sliced it and shingled it on the plate I dumped the cheese all along it. Will most certainly be doing this more often, but will try adding pancetta or bacon. Thanks once again, John!
Great…..never used raisens before…liked…thanks
I didn’t add the rasins, but I put a slice of prociutto over the pounded steak before I stuff and tie it. It adds another layer.
Really wasn’t as hard to make as I expected ad I’m sure if tweaked a bit and practiced I could make it quite tasty. But with following this recipe I found the meat a bit dry. But it wasn’t bad really, just not really a family fav either.
This is so flavorful! It is now part of my cooking rotation. I bake mine, with cooking sherry….filling is delicious.
FANTASTIC! DELICIOUS!! This is the best thing I’ve made in ages! And pretty simple too since I was able to purchase the meat already thin sliced and rolled from a German meat market in the form of Rouladen. Other than that, I followed Chef John’s recipe to a T and it was so, so delicious! I’d suggest if you have the time, I used fresh bakery italian bread dried in the oven the day before and hand torn into crumbles for the bread crumbs and I think that made it special rather than using packaged “bread crumbs”. I will be making this again and again! Thank you Chef John!!