Lauren Conforti Recipe

Easy Braciole

By Lauren Conforti Hutt5asl


Recipe Rating:
 2 Ratings
Serves:
4-6
Prep Time:
Cook Time:

Lauren's Story

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


  • Comments

  • 1-5 of 7
  • user
    Kim Cleaves KC2633 - Feb 11, 2012
    Well it is far easier than the real thing for sure! I slaved over a braciole recipe and it was very good...but very time consuming as far as prep. This looks quite easy by comparison. Does the flank steak get tender enough baking?
  • user
    Lauren Conforti Hutt5asl - Feb 11, 2012
    It should be tender enough... as long as you don't cook it too long. Beef doesn't need to be well done, so if you don't over cook it, it should be fine. And these were VERY thin slices of meat... they came already packaged, 3 to a pack, and labled Braciole. I don't think I could've pounded flank steak quite this thin myself. Haha!
  • user
    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!
  • user
    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.
  • user
    Deneece Gursky Smokeygirlxo - Feb 14, 2012
    I tried this recipe and say it's Family Tested & Approved!