mediterranean · lunch

Italian Beef Braciole

Name: Italian Beef Braciole
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 1 pound round steak (choose a solid piece without loose segments); 4 slices prosciutto; 6 slices Genoa salami; 1 cup fresh bread crumbs; 1/4 cup fresh Italian parsley, minced; 1/4 cup grated parmesan or Romano cheese; 4 tablespoons olive oil; 3 cloves garlic, peeled and halved; 6 cups prepared marinara sauce; 1/2 cup red wine

“Italian Beef Braciole is a Mediterranean main course. This recipe makes 4 servings with 620 calories, 40g of protein, and 31g of fat each. For $3.83 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. 2 people have made this recipe and would make it again. It is brought to you by Foodista. Head to the store and pick up parsley, olive oil, red wine, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 76%. This score is good. Try Italian Beef Braciole, Italian Beef Braciole, and Italian Beef Braciole for similar recipes.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Round steakchoose a solid piece without loose segments1 lb
Prosciutto4 slice
Genoa salami6 slice
Bread crumbs1 cup
Parsleyminced¼ cup
Romano cheese¼ cup
Olive oil4 tbsp
Garlicpeeled and halved3 cloves
Marinara sauce6 cups
Red wine½ cup

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

9 steps · 45 min

1
Pound the beef between two sheets of plastic wrap with a meat tenderizer mallet until about to inch thick being careful to prevent holes or tears in the meat. Any holes that do happen can be patched with a piece of prosciutto or salami during the next step.
2
Place the prosciutto and salami in a single layer over the beef. If there are any holes or thin places in the beef, make sure to place the meat over those areas.
3
Spread the breadcrumbs over the salami in an even layer leaving an inch on all sides to make rolling the meat easier.

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