This recipe for Braciole is thinly sliced flank steak stuffed with sausage and simmered in tomato sauce until tender. Eat it solo or pair with pasta for a more traditional Italian dinner.
Hi friends!
So today’s recipe is a Mr. Bean special. I was planning to ask him to write a guest post about it for you guys but we’ve had a stressful weeks at the gym…which ended in us buying out our business partner…and has resulted in some super long days for both of us…so I’m just gonna give you the basic details and hopefully Mr. Bean will make an appearance on the blog again soon. Remember when he wrote about what it’s like to be married to a blogger? Funny stuff.
Anyways, when we were in Chicago for Christmas this year, we went to dinner at Volare (highly recommend!) and hubby ordered the braciole. FYI- it’s pronounced Bra-Joel. If I’m being honest, I’d never even heard of it until he ordered it…but considering I don’t really eat red meat, that’s not surprising. Apparently my mother-in-law used to make it fairly often and hubby had some fond food memories of it so he gave it a try. He was blown away!
So much so, that when we came home, he decided he needed to recreate it for himself. Hubby doesn’t cook often, but when he does, it’s always good. After a few internet searches and a conversation with his mom, we headed to the store to gather up the necessary ingredients.
He’s made two batches of braciole since Christmas and they’ve both turned out really well. Here’s how you make it:
PrintBraciole
This recipe for Braciole is thinly sliced flank steak stuffed with sausage and simmered in tomato sauce until tender. Eat it solo or pair with pasta for a more traditional Italian dinner.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
Ingredients
- 2 pounds flank steak
- 1 pound sausage
- 1/2 cup breadcrumbs
- 1/2 cup parmesan cheese
- 2 eggs
- 1/4 cup fresh parsley
- 3 clove garlic, minced
- salt and pepper
- 24 oz jar tomato sauce
Instructions
- Thinly slice flank steak. Use a very sharp knife and try to cut it into thirds horizontally. (Tip- freezing flat for 30-45 min will make it easier to slice).
- In a small bowl, combine remaining ingredients (except sauce) and mix well.
- Spread sausage mixture onto strips of flank steak and then roll them up.
- In a pan over medium-high heat, brown flank steak rolls on all sides.
- Pour a little sauce in a dutch oven to cover the bottom.
- Place browned flank steak rolls in the dutch oven.
- Cover with remaining sauce and cover the dutch oven.
- Bake at 325 degrees for 2 hours covered, then remove cover and cook for an additional hour.
- Remove rolls from sauce, slice and serve by themselves or over pasta.
This may sound a little labor intensive, but don’t let it intimidate you! The hardest part is slicing the steak. After that it’s just mix, roll, brown and simmer. Plus it’s easy to make enough to feed a crowd….or yourself for an entire week.
We usually don’t even bother with the pasta and just serve it with some steamed veggies. Squish loves it and I love that hubby cooks it 🙂
[Tweet “Need an easy meal to impress dinner guests? Try this Braciole (stuffed flank steak) from @leangrnbeanblog!”]
Enjoy!
–Lindsay–
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I’m not a big red meat fan either- but I know my husband would love this- maybe when I share this post and he sees you’re husband made it I can get him into the kitchen too. Sorry to hear about the stressful business issues- hope everything gets sorted out!
Haha someone else I read just posted a recipe for this as well today and I’ve never even heard of it. Then two in one day!
I’m italian but I’ve never heard of Braciole, it sounds delicious! I will have to make this for my family, I know they would love it 🙂
fancy! i’ve never made anything like this before!
When I eat red meat, this is just the kind I crave–onw full of flavor (literally) Looks like the restuarant inspired a winner here Lindsay.
I am not a red meat person but my hubby would love this!
As a kid I had braciole at least once a week. Loved it – still love it.
Honestly Bean, the recipe you’ve posted is just like Gramma made except the seasonings a just a hair different.
Great post – braciole warrants a comeback!
Thanks
I could really get my protein in with this! Delicious.
This dish can be more nutritious if you replace sausages with nuts. I think almonds or pistachios would be taste. Nuts are good source of protein and healthy fatty acids. They are also full of vitamin and minerals.
I am thinking this is the recipe my mother made our family but she called it “Meat Roll” and my sister and I could never find the recipe in her massive collection. But, I believe this is it am excited to try this to see if it is what Mama made! She passed away 8 years ago and I think I have finally found the recipe for the dish she made and it is wonderful to know the true name of the recipe!