Italian Beef Braciole Recipe (without Egg)
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
4
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Calories
333 kcal
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Course
Main Course
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Cuisine
Italian
Italian Beef Braciole Recipe (without Egg)
Description
In this Italian Beef Braciole recipe, thin slices of beef are filled with a mixture of sautéed white onion, garlic, flat-leaf parsley, seasoned breadcrumbs, and finely grated Parmesan cheese. The breadcrumb filling is prepared without egg, relying on olive oil to create a paste that holds the ingredients together. Each beef slice is rolled tightly with the filling and secured by folding the edges like an envelope.
The beef rolls are browned on all sides in an oven-safe skillet that has been preheated, locking in juices and flavor. A simple tomato sauce enhanced with dried oregano is poured over the rolls before baking them uncovered at low heat for around 45 minutes. The slow cooking softens the meat and melds the sauce with the filling, resulting in tender, flavorful braciole with a balanced taste of herbs, cheese, and tomato. This dish can serve as a main course accompanied by pasta or a vegetable side.
Ingredients
- 2 tablespoons olive oil , divided
- 2 tablespoons white onion , chopped
- 2 cloves garlic , minced or pressed
- 1 tablespoon flat leaf parsley chopped
- 1/2 cup seasoned bread crumbs
- 1 tablespoon Parmesan Cheese , finely grated
- 1 pound beef thinly sliced (6-7 thin fillets
- 1 1/2 cups tomato sauce plain
- 1 tablespoon oregano dried
- parmesan , for garnish
Instructions
- Preheat the oven to 275°F.
- Heat 1 tablespoon of the olive oil in a large, oven safe skillet over medium heat.
- Add the onion, garlic and parsley. Saute until just softened and fragrant. Add the breadcrumbs and the remaining 1 tablespoon of olive oil. Toss until it is fully mixed and pasty.
- Remove from the heat and add the Parmesan cheese. Set aside.
- Place one thin slice of beef on a cutting board. Spoon a heaping 1 tablespoon of the breadcrumb mixture on the short edge. Roll up, folding in the edges like an envelope. Set aside on a plate. Repeat with remaining filets.
- Heat the same skillet you used for sauteing over medium heat. It should still have some olive oil left, if dry, add 1-2 teaspoons more.
- Place the beef rolls, seam side down, into the skillet. Brown the rolls on all sides, approximately 5 minutes to do all.
- In a separate mixing bowl, stir together the tomato sauce with dried oregano. Pour over the beef rolls.
- Cook in the oven, uncovered, for 45 minutes.
- Remove, top with additional parmesan cheese and allow to rest for 5 minutes before serving.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 7g | 2% |
| Protein | 25g | 50% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 70mg | 23% |
| Sodium | 562mg | 23% |
| Potassium | 624mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 520IU | 10% |
| Vitamin C | 9mg | 10% |
| Calcium | 57mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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