Braciole
6 Servings
Ingredients:| 1/2 tsp | Salt |
| 1/4 tsp | Black Pepper |
| 3 | Hard-Boiled Eggs |
| 1/3 cup | Oil |
| 1 Clove | Finely Minced Garlic |
| 1/4 cup | Grated Romano Cheese |
| 1 tbsp | Chopped Onion |
| 1 1/2 lb | Steak |
| 1 Jar | Chef's Famous Pasta Sauce |
| 1 tsp | Italian Seasoning (combination of basil, oregano, and rosemary) |
Instructions:
Spread onion, garlic, cheese, salt & pepper, parsley and Italian seasoning evenly around steak. Place hard-boiled eggs along lower end of meat. Roll jelly-roll fashion and tie securely with string or fasten with meat skewers.
In large skillet, brown Braciole in hot oil for three minutes. Remove and set aside.
Heat Chef's Pasta Sauce to a boil, then simmer. Add Braciole and simmer slowly until meat is tender (approximate. 1-1/2 to 2 hours).
Spread onion, garlic, cheese, salt & pepper, parsley and Italian seasoning evenly around steak. Place hard-boiled eggs along lower end of meat. Roll jelly-roll fashion and tie securely with string or fasten with meat skewers.
In large skillet, brown Braciole in hot oil for three minutes. Remove and set aside.
Heat Chef's Pasta Sauce to a boil, then simmer. Add Braciole and simmer slowly until meat is tender (approximate. 1-1/2 to 2 hours).