Braciola Romano Italian Beef Roll Recipe
Ingredients
| 1 -lb. lean beef round, sliced thin for rolling and trimmed of fat | ||
| 1 cup dry 99% fat-free cottage cheese | ||
| 2 tbsp. freshly-grated extra-sharp | ||
| Romano cheese | ||
| Onion | 3 Tablespoon, finley minced | |
| Chopped | 3 Tablespoon | |
| Italian parsley | ||
| Egg | 1 | |
| Oregano | 2 Teaspoon | |
| Garlic salt | 1/2 Teaspoon | |
| Pinch of red pepper flakes | ||
| Tomato sauce | 1 Cup (16 tbs) | |
| Dry red wine | 1/4 Cup (16 tbs) | |
Directions
GETTING READY
1) Preheat moderate oven 350°.
MAKING
2) Lay beef on flat surface.
3) In a small bowl mix cottage cheese, Romano, onion, parsley, egg, oregano, salt and pepper in a small bowl.
4) Spoon filling on top of the beef.
5) Roll the beef over filling and tuck the ends.
6) In a shallow baking dish place roll seam side down.
7) Mix tomato sauce and wine or water. Alternately add additional onion and oregano if desired.
8) Pour the mixture over beef roll.
9) Bake in oven and bake uncovered for 1 hour basting occasionally.
SERVING
10) Serve hot.
1) Preheat moderate oven 350°.
MAKING
2) Lay beef on flat surface.
3) In a small bowl mix cottage cheese, Romano, onion, parsley, egg, oregano, salt and pepper in a small bowl.
4) Spoon filling on top of the beef.
5) Roll the beef over filling and tuck the ends.
6) In a shallow baking dish place roll seam side down.
7) Mix tomato sauce and wine or water. Alternately add additional onion and oregano if desired.
8) Pour the mixture over beef roll.
9) Bake in oven and bake uncovered for 1 hour basting occasionally.
SERVING
10) Serve hot.
Chef
