Braciola - Braciole (Italian Stuffed Beef Rolls)

                                                               Braciole (Italian Stuffed Beef Rolls)

                                                                      

   

Today is Saint Patrick's Day and I've always for sentimental reasons made the dinner that always was served at our St Patrick's Day party at Immaculate Conception where my brother, Lois, Taggart, and I attended grammar school together.

 It was a poor parish so corn beef and cabbage was too expensive to serve for the party. Every year we had lots of fun and the dinner we always had was always spaghetti and meatballs. Lois I bet this is digging up old memories right? Anyway tomorrow I'm going to make a twist on the spaghetti and meatballs I am going to make

. I have a very good very inexpensive recipe  Cheese stuffed Braciola served with pasta

 Braciola - Braciole (Italian Stuffed Beef Rolls)

INGREDIENTS:

1/2  lb top round steak

2  slices mozzarella cheese

1/2 chopped onion 

1⁄8  cup freshly grated Parmesan cheese

1 tablespoons garlic powder

salt and pepper, to taste

1 tablespoons olive oil

14  ounces pasta sauce

DIRECTIONS:

1 Pound the steak very thin and cut into 4 pieces.

2 a slice of mozzarella on each piece, along with the onion.  then top with Parmesan, garlic powder, salt and pepper.

3 Roll each piece up tightly and secure with a string.

4 the olive oil in a large nonstick skillet and brown the rolls evenly on each side.

5 Drop them in your favorite pasta sauce and allow them to simmer for 2 hours or until tender and cooked through. (The meat will add a wonderful flavor to your sauce!).

Remove the strings and serve with a nice green salad and a glass of green beer. Of course it has to be green beer it's St Patrick's Day after all!

You have a great meal!