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Italian Stuffed Beef



  • 1-1/2 lbs (.7 kg). to 2 lbs (.9 kg) beef top round steak 1/4 inch thick
  • 2 Tbsp (30 ml). olive oil
  • 2 cloves garlic, minced
  • 2 Tbsp (30 ml). grated Romano cheese
  • 2 Tbsp (30 ml). chopped Italian parsley
  • 1/4 cup (60 ml) white raisins, plumped in wine/water (optional)
  • black pepper and salt, to taste
  • 2 Tbsp (30 ml). olive oil for frying
  • 1 quart (950 ml) marinara or spaghetti sauce (homemade or store bought)
  • Pound steak thin.
  • Mix remaining ingredients.
  • Spread over pounded steak.
  • Roll up jelly-roll style.
  • Secure with string or toothpicks.
  • Heat about 1 tbsp (15 ml) to 2 tbsp (30 ml) olive oil in skillet and brown the braciole.
  • Drain off any remaining oil and add the marinara sauce.
  • Simmer, covered 1 1/2 to 2 hours or until meat is very tender.
  • Remove string or toothpicks before serving

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