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Beef Braciole


1 cup frozen chopped spinach, thawed
cup (1 ounce) grated Parmesan cheese
cup dry bread crumbs
2 tablespoons raisins (optional)
2 garlic cloves, minced
1 pound beef top round, cut into 8 slices
2 tablespoons flour
Salt to taste
Pepper to taste
1 tablespoon olive oil
cup beef broth
2 cups chopped tomatoes
teaspoon oregano
cup chopped fresh parsley
Hot cooked pasta
Grated Parmesan cheese


Serves: 4


Combine the spinach, ¼ cup cheese, breadcrumbs, raisins and garlic in a bowl and mix well. Pound each beef strip to ¼ inch thick. Spread an equal amount of the spinach mixture over each beef strip. Roll the beef strips to enclose the filling and secure with wooden picks.

Combine the flour, salt and pepper in a shallow dish. Coat the prepared beef rolls with the flour mixture. Heat the olive oil in a large skillet over medium­-high heat. Brown the beef rolls in the hot oil.

Add the beef broth to the skillet and bring to a boil. Boil for 1 minute. Reduce the heat. Add the tomatoes, oregano and salt and pepper to taste. Simmer, covered, for 15 minutes or until the beef is tender. Remove the beef rolls to a plate.

Add the parsley to the tomato mixture and bring to a boil. Boil until slightly thickened, stirring constantly. Serve 2 beef rolls over each serving of pasta. Top with the tomato sauce and sprinkle with additional Parmesan cheese.

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