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Braciole in Gravy




Source of Recipe


Ezine


List of Ingredients




6 thin slices round steak (about 2 lbs.)
1/2 C bread crumbs
Parmesan or Romano cheese
1/2 C chopped parsley
2 cloves garlic, finely chopped
Salt & pepper to taste
1/2 C olive oil
4 C canned, peeled tomatoes
1 6-oz. can, tomato paste
2 C water



Recipe



Pound the meat slices thin (or have your butcher do it for you).
Sprinkle the center of each slice with a mixture of the bread crumbs, 1/2 C grated cheese, parsley and garlic. Sprinkle with the salt & pepper, and roll each slice like a jellyroll. Tie the rolls securely with string and brown them in the hot olive oil, preferably in a Dutch oven. Add the tomatoes, tomato paste, and half of the water to the beef rolls. Bring mixture to a boil, and simmer
gently for 1-1/2 -2 hours. Add additional water as the sauce boils down. Season with salt & pepper to taste, and serve with cooked pasta and additional grated Parmesan cheese.