Doc Severinsen’s Braciola


1 Full cut beef bottom round – cut 1/2″ thick
1/4 poundProsciutto – minced
1/2 cup Fresh parsley – chopped
2 Hard boiled eggs
2 smallCloves garlic – minced
4 tablespoons Grated parmesan cheese
1/3 cup Raisins – soaked in water
to plump
1 smallCarrot – grated
1/3 cup Pine nuts
2 tablespoons Cooking oil
1 Stalk celery – chopped
4 tablespoons Onions – chopped
1/3 cup Dry red wine
1/2 teaspoon Italian seasoning
16 ounces Italian plum tomatoes
Salt & freshly ground pepper
Handful of fine bread crumbs

How to prepare

Flatten meat with mallet to 1/4″ thickness. Season both sides with salt and pepper. Combine prosciutto, parsley, eggs, half of minced garlic, 4 tbls cheese, raisins or half of grated carrot, pine nuts and bread crumbs. Spread stuffing over meat. Starting at narrow end, roll steak jellyroll fashion. Tie with string at 1″ intervals or fasten with toothpicks. Heat oil in a large skillet. Brown meat well on all sides; remove to platter. Saute remaining garlic and carrot, celery and onion until wilted; remove to platter. Drain off excess fat. Add wine to skillet to Deglaze pan drippings. Return meat and vegetables to skillet with remaining 4 tbls cheese, undrained tomatoes and Italian seasoning. Meat should be covered with vegetables and tomatoes. If not, add small amount of water to cover. Simmer about 1 hour. Remove meat, strain sauce, cool and remove any fat that comes to surface. Return meat and sauce to skillet; continue cooking until meat is tender. Remove string from meat, slice and serve with sauce and spaghetti if desired Eggplant Manicotti

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