Free Recipe Doc Severinsen s Braciola

Recipe Type: I Recipes

Recipe Preparation: cook

Cooking Ingredients for Doc Severinsen s Braciola Recipe

1 Full cut beef bottom round;
-cut 1/2 thick
1/4 lb Prosciutto; minced
1/2 c Fresh parsley; chopped
2 Hard boiled eggs
2 sm Clov garlic; minced
4 tb Grated parmesan cheese
1/3 c Raisins; soaked in water
To plump
1 sm Carrot; grated
1/3 c Pine nuts
2 tb Cooking oil
1 Stalk celery; chopped
4 tb Onions; chopped
1/3 c Dry red wine
1/2 ts Italian seasoning
16 oz Italian plum tomatoes
Salt and freshly ground
-pepper
1 Handful fine bread crumbs

Doc Severinsen s Braciola Preparation

Flatten meat with mallet to 1/4 thickness. Season both sides with salt and pepper. Combine prosciutto, parsley, eggs, half of minced garlic, 4 tbls cheese, raisins or half of grated carrot, pine nuts and bread crumbs. Spread stuffing over meat. Starting at narrow end, roll steak jellyroll fashion. Tie with string at 1 intervals or fasten with toothpicks. Heat oil in a large skillet. Brown meat well on all sides; remove to platter. Saute‚remaining garlic and carrot, celery and onion until wilted; remove to platter. Drain off excess fat. Add wine to skillet to Deglaze pan drippings. Return meat and vegetables to skillet with remaining 4 tbls cheese, undrained tomatoes and Italian seasoning. Meat should be covered with vegetables and tomatoes. If not, add small amount of water to cover. Simmer about 1 hour. Remove meat, strain sauce, cool and remove any fat that comes to surface. Return meat and sauce to skillet; continue cooking until meat is tender. Remove string from meat, slice and serve with sauce and sp aghetti if desired. Per serving: 194 Calories (kcal); 11g Total Fat; (52% calories from fat); 10g Protein; 13g Carbohydrate; 16mg Cholesterol; 601mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Cooking Temperature:

Recipe Serves: 6

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