Italian Braciole Recipe
This recipe of Italian Braciole was picked up by me from a gourmet magazine, I twisted it a little bit to meet my taste here I am, sharing my version with you. A delicious Main Dish, the Italian Braciole completes your meal. The key ingredient here is beef. This Italian recipe of Italian Braciole is relished the world over. Serve your family this delectable Italian Braciole today. They are gonna love it!
Ingredients
2 pounds beef round steak, cut 1/4 inch thick
Salt
Pepper
1/2 cup chopped onion
1/4 cup chili sauce
1/4 cup condensed beef broth
1 3-ounce can sliced mushrooms
2 tablespoons chopped green pepper
2 tablespoons sliced pimiento-stuffed green olives
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1/4 teaspoon dried oregano, crushed
1/8 teaspoon garlic powder
1/8 teaspoon pepper
Hot cooked spaghetti
1/2 cup cold water
3 tablespoons all-purpose flour
Directions
Cut steak into 6 rectangular pieces; pound each piece flat.
Season with a little salt and pepper.
Spread onion over meat to within 1/2 inch of edge.
Roll up each piece as for jelly roll; secure meat rolls with wooden picks.
Place meat rolls, seam side down, in a 10x6x2-inch baking dish.
Combine chili sauce, condensed beef broth, undrained mushrooms, chopped green pepper, sliced olives, sugar, Worcestershire sauce, oregano, garlic powder, and 1/8 tea spoon pepper.
Pour over meat rolls.
Bake, covered, at 350° till meat is tender, about 1 1/4 hours.
Arrange meat rolls atop spaghetti on serving platter; keep warm.
Pour pan juices into measuring cup; skim off excess fat.
Add enough water to juices to make 1 1/2 cups; pour into saucepan.
Blend 1/2 cup cold water with flour; add to juices.
Cook and stir till thickened and bubbly.
Spoon some sauce over meat; pass remaining.
Season with a little salt and pepper.
Spread onion over meat to within 1/2 inch of edge.
Roll up each piece as for jelly roll; secure meat rolls with wooden picks.
Place meat rolls, seam side down, in a 10x6x2-inch baking dish.
Combine chili sauce, condensed beef broth, undrained mushrooms, chopped green pepper, sliced olives, sugar, Worcestershire sauce, oregano, garlic powder, and 1/8 tea spoon pepper.
Pour over meat rolls.
Bake, covered, at 350° till meat is tender, about 1 1/4 hours.
Arrange meat rolls atop spaghetti on serving platter; keep warm.
Pour pan juices into measuring cup; skim off excess fat.
Add enough water to juices to make 1 1/2 cups; pour into saucepan.
Blend 1/2 cup cold water with flour; add to juices.
Cook and stir till thickened and bubbly.
Spoon some sauce over meat; pass remaining.
