Bracciole 01
OK… I got like 57 different spelling for this, but this is the one in my head, and besides, Emeril spells it this way too.
Servings Prep Time
1serving 30minutes
Cook Time Passive Time
60minutes 30minutes
Servings Prep Time
1serving 30minutes
Cook Time Passive Time
60minutes 30minutes
Ingredients
Round Steak…
Stuffing Mix…
Cooking and Sauce…
To Serve…
Instructions
Prepare Steak…
  1. Lay the steak out on wax paper.
  2. Light season the laid out steak with salt and pepper.
Mix Stuffing (like meatloaf)…
  1. Mix together the Stuffing Ingredients, as for a meatloaf.
ASSEMBLY…
  1. Thinly spread the sausage mixture onto the steak.
  2. Firmly roll up the steak to form meat rolls (not so firmly that everything shots out the sides)
  3. Secure the end of the roll with toothpicks.
COOKING…
  1. Heat a non-stick pan with some olive oil in it.
  2. Brown the steak rolls till medium brown on all sides.
  3. After the steak rolls are brown, deglaze the pan (with the steak rolls still in the pan) with ¼ cup of Madeira, or Masala wine, or good brandy, or low-salt beef stock.
  4. Add 1 minced Shallot to the pan.
  5. Cover and cook on medium to reduce the liquid just slightly.
  6. Uncover and add 1/2 cup of good dry red wine (preferably Rose). Cover and cook on medium until the red wine reduces by half.
  7. Uncover and add a jar of your favorite meatless spaghetti or marinara sauce, one or two Bay Leaves, very little salt and pepper, and a pinch of Italian Seasoning (or Oregano and Thyme).
  8. Cover and simmer on low for about an hour, occasionally checking and stirring lightly.
TO SERVE…
  1. Serve whole right from the pan or allow the rolls to set out of the pan for 10 minutes and then slice into 1-inch slices, and server with angel hair or your favorite pasta.
  2. Garnish with fresh sliced Scallions and Parsley.
Recipe Notes

This is one of my favorite things to make at home for just Mom and me.  Also, I think I see a video of this sometime soon.