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As I was researching what the best simmer sauce would be for my stuffed round steak, I came across braciole.
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Its pronounced bra-zhul in America and is basically a stuffed, rolled round steak simmered in a sauce.
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Id say that my foreshadowing was the Italian in me, but Im actually Greek so well go with I got lucky on this one.
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Ingredients in braciole can be altered to suit your taste and ground sausage is often used instead of prosciutto.
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Directions: 1.
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Place the round steak on a flat surface and gently tenderize with the back of a chefs knife.
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2.
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Sprinkle with salt and pepper.
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3.
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Layer the garlic, basil, prosciutto and mozzarella cheese onto the tenderized steak.
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4.
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Roll from the larger end to the small end and secure with toothpick (make sure and remove toothpick before serving!)
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5.
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Heat oil in large pot that has a lid.
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6.
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Saute the onions, garlic and mushrooms over medium heat for about 3-4 minutes until the onions are clear.
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7.
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Remove the onions, garlic and mushrooms from the skillet and add the beef rolls.
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8.
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Brown on each side (about 3-4 minutes total).
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9.
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Return the onions, garlic and mushrooms to the pot.
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10.
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Add the wine and spaghetti sauce.
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11.
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Bring to a boil.
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12.
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Then reduce heat and simmer for one hour, covered.
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13.
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During the last 15 minutes, make your gluten free pasta according to package instructions.
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14.
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Once the meat is done, remove it from the pot and let it rest five minutes.
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During this time, skim the fat from the sauce.
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15.
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You can serve the meat right on top of the pasta or cut it (as shown).
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Ladle sauce on top.
