Braciole Recipe, Italian Stuffed Steak

Oh my goodness, there have always been so many jokes around the kitchen making braciole, Italian stuffed steak. Italian women are like that. I just sat back in the corner, watching and not understanding why making braciole was so funny.

What is Braciole?

Braciole is thin slices of steak, (round or flank) stuffed with parmesan, garlic, parsley, prosciutto and bread crumbs, browned and braised in a tomato sauce. I skip the bread crumbs and I add wine and broth to the tomato sauce and allow it to cook down for several hours. You end up with a flavorful and tender Italian braised steak.

This is a simple dish, which helps to stretch the budget, using a less expensive cut of meat. I like to make this with flank steak, but round steak is cheaper and will still be delicious if you opt for that.

However, you must use fresh parsley, freshly chopped garlic and a very good cheese such as pecorino romano or parmigianna reggiano.

Often a braciole recipe will call for prosciutto, which is a nice addition and adds more flavor like these prosciutto meatballs. I’ll leave that as an option. Prosciutto is expensive and as prices are today, I found that chopped pepperoni is a great addition. Make your own simple tomato sauce from scratch, which is nearly just as easy as opening a jar. Trust me.

You can choose to serve braciole with pasta, mashed potatoes or just an Italian salad and bread. This is a dish that is better the next day, and one in which you should make plenty and freeze.

When I made this braciole recipe a few years ago, I got kids involved. They enjoy the pounding, stuffing and wrapping in string. Please do engage your family in the kitchen. I know, I  say this all the time, but it’s one of the few joys in life and makes amazing memories.

How to Pound Steak for Braciole

You can use flank or round steak. I use round steak, which is not that easy to pound. If either steak is too thick, try to get your butcher to slice through it butterfly style.

Put the meat on either parchment sheets or a plastic cutting board with colored mats that you only use for meat. I like this set from Amazon. Use a meat pounder like this (which I’m an Amazon affiliate).

If your round steak is not wide enough to roll from short side up, roll it cross wise. You will need to use string. If I can roll it all in one piece, I will do that and then cut it into more individual pieces. These are easier to fry and put into the sauce. Don’t worry how it looks. By the time it’s fried, braised and sauced, it will look delicious.

Don’t worry if your rolled steak does’t look good before you fry it. Just make sure it’s tied enough to be able to fry without falling apart. Once it is in the sauce, it will look just fine. Serve with more sauce, and smattering of cheese and parsley.

Add wine and broth (beef or chicken) to the Sauce to add more flavor, and let the braciole cook for hours. You’ll know it’s ready when you jab at with a fork and it wants to comes apart.

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More Italian Recipes from Spinach Tiger

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• Italian Pork Steak
• Beef Ragu
• Brined Pork Roast
• Italian Cheese Stuffed Meatballs
• Italian Pot Roast
• How to Cook Pasta Like an Italian
• Mashed Cauliflower for Low Carb Option