This is an ancient white cake recipe I have, and it’s really tasty.
| Prep Time: | 40 mins |
| Cook Time: | 2 hrs 20 mins |
| Total Time: | 3 hrs |
| Servings: | 4 |
Ingredients
- 3 tablespoons olive oil, divided
- 1 onion, chopped
- 4 cloves garlic, chopped
- ⅛ cup chopped fresh parsley
- 1 cup bread crumbs
- ⅛ cup grated Romano cheese
- ⅛ cup raisins
- ⅛ cup pine nuts, toasted
- ½ teaspoon ground black pepper
- 1 ½ pounds round steak
- 1 (32 ounce) jar spaghetti sauce
Instructions
- Heat 1 tablespoon olive oil in a heavy skillet over medium heat. Sauté onion until translucent, about 10 minutes. Stir in garlic and parsley, and continue cooking until onions begin to brown. Remove from the heat and allow to cool.
- In a medium bowl, combine bread crumbs, Romano cheese, raisins, pine nuts, and pepper.
- Pound steak to 1/2-inch thickness with a moistened mallet or the side of a cleaver. Spread onion mixture evenly over meat, leaving a 1-inch border around the edges. Spread bread crumb mixture in an even layer, and drizzle with 1 tablespoon olive oil. Roll up from the narrow end and tie tightly with kitchen twine.
- Heat remaining olive oil in a Dutch oven over medium-high heat. Brown steak on all sides, 1 to 2 minutes per side. Pour in spaghetti sauce, reduce the heat to low, and simmer, covered, for 2 hours or until tender.
Nutrition Facts
| Calories | 807 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 116 mg |
| Dietary Fiber | 8 g |
| Protein | 45 g |
| Saturated Fat | 13 g |
| Sodium | 1255 mg |
| Sugars | 26 g |
| Fat | 43 g |
| Unsaturated Fat | 0 g |
Reviews
I made this recipe as given and it was good, but I felt like the filling could have had a little more flavor. I may try Italian bread crumbs next time. But it is good and the family liked it.
Don’t use any meat but flank steak. Pound it thin otherwise you will hate yourself! I like the Sicilian version with pine nuts/raisins over the Italian version. I also toast the bread crumbs with the onion/parsley/garlic/EVOO. Just cook the last ingredients and add the crumbs for the last few minutes with a little extra EVOO. One other ingredient I add is slices of boiled egg and up the prosciutto by about double. And use a very sharp knife when slicing (serrated works best).
I really should taste it first. It is cooking right now. This rating is based on the clarity of the directions and the recipe itself, which I thought was very clear and well written. If I remember to, I will add to the review after my carb-induced coma (pasta AND garlic bread? really?) I also learned something – that ‘grandma’s house’ smell? It’s parsley and olive oil.
made this recipe exactly as is; it was superb. In my opinion, it does not need any tinkering. Our grass-fed beef really shone in this recipe. EVERYONE loved it – my husband, my kids (3 & 4), my parents, and my brother and sister-in-law. Sauce was so good the leftovers were kept and put on noodles for lunch the next day! Now THAT’s a good recipe! Thanks for sharing!! It’ll be appearing often on our dinner table.
This turned out very good. The mean fell apart… it was fork tender, I was very pleased. I will use more cheese next time and more garlic… I found I couldn’t really taste the stuffing. But still a delicious meal.
Great start. I would not go through the expense of good meat and the work of brasciola and use a jarred sauce, though. If you’re going to make this, take the time to make a good sauce. It’s worth it. I also think the steak needs to be a lot thinner than 1/2 inch….1/4 inch rolls well and cooks a lot more tender. The flavor was there, though, and the filling is adaptable. We prefer Parmesan to Romano and I was out of raisins so I used a mixed dried fruit blend. Very easy to fit to your own family’s tastes and preferences. I also prefer to make several, smaller braciole (plural) rather than one large braciola (singular). Thanks!
What a pain in the neck! OK, so the meat could have been thinner, but I pounded and pounded. My piece of round steak was split up the middle, so when it came time to roll it up, there were crumbs falling out all over the place- the cutting board, the skillet…what a mess! It was very difficult to handle. I hope the taste is worth all the trouble. It’s in the crock pot now. I’ll get back later with a final “thumbs up” or “-down”. A year has passed since I wrote the first part. I tried this for Christmas dinner again this year. This time I used smaller pieces of round steak instead of one large one. I think I got the hang of the roll and tie part- roll it tight and tie it tight. This is no place for a ‘light’ touch. Also, I think it could have simmered longer, since the rolls weren’t as tender as I might have liked. A good recipe, the fault is mine for not cooking long enough. I will make this again. Thumbs up!
Since I am Sicilian, I grew up on this. My mother’s stuffing was a little different, (no raisins, I didn’t like them)but the basic recipe is the same. This is my husband’s favorite, altho I don’t make it that often because I have to make a lot and it’s quite time consuming, esp. when making the sauce from scratch, which I do. Thanks Anthony, I’m going to the store to get the ingredients today! Made me hungry!
This recipe turned out fantastic. Great combination of flavors. This is a keeper.
Just wasn’t anything extrordinary for all the effort.
maybe I did something wrong but we did not like this at all.
This dish was very tender and was fairly easy to put together. I myself did’nt feel the flavors had a good marriage….my husband loved it though! I probably won’t try this recipe again but it did spawn alot of ideas for expermentaion. Thanks for the recipe!
Scott really liked this one
I would probably give this 3 1/2 stars. It was ok, not as great as I thought it would be with all the work involded. It was a different way to use round steak though.
I had a hard time getting this one together. It also got a little bit burned on the bottom (!). I’m going to attempt this again, because I like the idea and the flavors are nice…will update. Thanks for the recipe!
filling needed more flavor, but a good basic recipe to start with.
Okay, gotta admit, I would never have even heard of braciola if I hadn’t seen Everybody Loves Raymond. So kudos to Debra for getting this to taste right, because it is quite a tricky recipe, but fantatsic when it’s done. It took some time to tenderize the meat and get the ingredients the way I needed them, but after rolling the meat and getting them simmering in the sauce, it’s just a waiting game. I substituted dried cranberries for raisins, which were tart and sweet and my dad and sister’s favorite parts of the inner stuffing. A wonderful Sunday meal to make with extra pasta I had lying around the kitchen.
I made this for the Soprano’s final episode party (which was disappointing) but the recipe was the hit of the party! A couple of suggestions to make this easier and tastier: mix the onion mixture with the bread crumb mixture and add enough EVOO to make it bind and then spread it on the meat. I also used panko bread crumbs and Italian seasoning to give the stuffing more flavor. I used toothpicks to keep them all together and they worked great. Add a little bit of red wine to the spaghetti sauce for flavor and use the crock pot for very tender meat. I was in a hurry so I used the high setting for 5 hours and it came out perfect. I will definetly make this again!
I’ve made this 3 times now and decided it is time to review it. My family loves this but it is not something I would make everyday because it is time consuming. I have found that the thinner you pound the steak the easier it is to roll and keep everything enclosed. This recipe is absolutely a keeper.
Love this! Reminds me of Grandma.
This was a very good recipe. Had to tweak it a bit, using toothpicks to hold them together since until now I’d never heard of kitchen twine.