Main Dish
(Beef
)
Braciola Francesca
Contributor: Steph
Dutch oven
1
flank steak
1
lb
seasoned sausage
2
cup
celery leaves
chopped
2
cup
bread crumbs
softened
1
handful
parsley
1
handful
basil
1
handful
oregano
1/2
jar
capers
drained
Olive Oil
1
onion
sliced
1
Green Pepper
sliced
2
Tbl
butter
Olive Oil
2
cups
beef broth
or bullion
1/2
cup
dry red wine
1
Tbl
cornstarch
water
Make stuffing from bread crumbs, celery leaves, spices, capers and enough olive oil to moisten. Beat the
flank steak until it is doubled in size and you can almost see through it. Spread sausage over surface. Layer
stuffing over sausage. Roll tightly and tie along length and width (use toothpicks to hold ends in)
Heat butter and olive oil in Dutch oven, sauté onion and green pepper until just soft. Brown Braciole on all
sides (ends too) to help keep shape. Add broth and wine to cover~ 3/4 of roll. Simmer 60 minutes turning
every 20, add more broth as needed. OR… decrease broth by half. Wrap in Almunium foil and bake at 350
for 2 - 3 hours.
Remove Braciole, and cook down broth. Add cornstarch and water to thicken. Slice Braciole and smother
with broth gravy. Serve with angel hair pasta.
Edition: 2