Braciole

By Okcoja

Ingredients

• 2 lbs. bottom round or flank steak, cut into 1/4” thick slices or round steak
• salt and freshly ground black pepper to taste
• Quartered Hard Boiled Egg
• 1 cup ITALIAN flavored bread crumbs
• Small wedge of onion
• Sliver of Pecorino Romano or Parmesan cheese
• 4-6 cloves chopped garlic
• 4 tab olive oil..... and canola oil for frying.

Preparation

Step 1

Pound steak into thin 4x6 inch pieces. Put slices between waxed paper and whack it with the back of a sauté pan or meat pounder.

Roll up each slice after filling, about 2 to 3 tablespoons of egg filling and tie with string or secure with toothpicks.

Heat a large sauté pan over high heat and add 1/4 inch of oil. When oil is heated add the meat rolls seam side down, brown then remove from pan when brown and held together.

Add the Braciole to your favorite Sunday sauce with the rest of the meat and continue cooking as required. Serves: 4 - 6 with sauce