Lauren Conforti Recipe

Easy Braciole

By Lauren Conforti Hutt5asl


Rating:
Serves:
4-6
Prep Time:
Cook Time:
Comments:

My husband grew up with this recipe. It's so quick & easy! Great for working Mom's & for a fast meal on school nights. You can throw this together in about 20-30 minutes.

Ingredients

2 pkg
braciole meat (i buy them 3 steaks per pack)
** you can also use flank steak, pounded very thin
1 box
stove top brand stuffing mix
1 c
beef gravy (you can use storebought, or make your own with beef boullion & thickener)
toothpicks

Directions Step-By-Step

1
Preheat oven to 300.
2
Make the stuffing per package directions. When the stuffing is moistened in the pan, cover & let sit for 5 minutes.
3
Meanwhile, lay out the Braciole steaks. Grab your pot of stuffing and place 2-3 Tablespoons (or more) of stuffing in the center.
4
Wrap the steak securely around the stuffing, overlapping the ends on top. Secure with a toothpick. (It doesn't have to be actually 'rolled', but enough to hold in the stuffing)
5
Place the Braciole rolls on a baking pan, very lightly sprayed with non-stick spray.
6
Bake for about 15 minutes, or until just done. You don't want the meat to get too dry.
7
Top each Braciole roll with some beef gravy.
8
Add a green vegetable and you're done!

About this Recipe

Course/Dish: Beef, Gravies
Regional Style: Italian
Other Tags: Quick & Easy, For Kids
Hashtags: #stuffing, #Sicilian

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7 Comments

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Lauren Conforti Hutt5asl
Feb 14, 2012
Oh, so glad you enjoyed it Deneece! ^_^
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Deneece Gursky Smokeygirlxo
Feb 14, 2012
Lauren this is so yummy!! I used to make it this way when I first got married havent made it in years! thanks for reminding me about this awsome recipe! YUM! Have a great day!
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Deneece Gursky Smokeygirlxo
Feb 14, 2012
I tried this recipe and say it's Family Tested & Approved!
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Lauren Conforti Hutt5asl
Feb 11, 2012
Oh absolutely! If you can use a more tender cut of meat, pound it flat enough to wrap the stuffing easily, you've got it made! ^_^ Hope you enjoy it.
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Kim Cleaves KC2633
Feb 11, 2012
lol..just curious as flank steak is sort of tough to begin with and is better for braising. Think I'd probably butterfly a top round steak if I was going to make this as we don't have a braciole cut out here in the wild frozen tundra...dontcha know. :) Thanks for sharing!