Carlee and I were talking about the roulade that her aunt Linda used to make. This made me think of the steak rolls that my mother used to make when I was a child. They were one of my favorite meals.
I immediately called her to get the recipe. She wasn’t exactly sure how she made them but as we talked about it she remembered. I think we got it pretty close.
My mother, MawMaw, had probably eaten something similar when she was out to dinner one night and tried to replicate it at home. This is what she came up with and it was an instant favorite of mine.
In my early marriage I made this several times. Somehow it found its way out of our lineup of meals. I’m so glad that this recipe is back in our lives.
She recalled discussing what she made for dinner one night with some of her friends as they were playing golf. It just so happens that there was an Italian lady or two in her group.
They knew immediately what she was talking about. They called it Braciole. Pronounced bra-jewel.
Nobody will really care what it’s called. Let’s just call them the best steak rolls ever!
Maw-Maw’s Italian Braciole
- 3 eggs slightly beaten
- 3 cloves garlic
- 1 tsp.dried basil
- 1 tsp. dried oregano
- 1 T. dried parsley
- ¾ c. grated Parmesan/Romano cheese
- 1 c. shredded mozzarella cheese
- 1 tsp. salt
- 1 tsp. pepper
- 1 c. breadcrumbs
- 1.5 pound thinly sliced beef flank steak round steak or Swiss steak cut into 4×5″ pieces. (My pieces weren’t as thin as I wanted so I pounded them out in a gallon zip bag)
- 3 c. spaghetti sauce
- Stir together all of the filling ingredients.
- Smear about 1/4 Cup of the filling each piece of steak. Roll them and secure with a couple pieces of the twine.
- Brown the steak rolls as you work and place them in a 9×13-inch casserole.
- Pour the spaghetti sauce over all of the steak rolls.
- Cover with foil and bake at 350°F for about an hour.
- Remove the strings before you serve them.