Beef Braciole


Nutrition Facts Per Serving:
- Servings: 12 (1 roll and 1/4 cup sauce) servings
- Calories 162
- Total Fat (g) 6
- Saturated Fat (g) 2
- Cholesterol (mg) 148
- Sodium (mg) 359
- Carbohydrate (g) 4
- Fiber (g) 1
- Protein (g) 21
- Vitamin A (DV%) 0
- Vitamin C (DV%) 0
- Calcium (DV%) 0
- Iron (DV%) 0
- Vegetables (d.e.) .5
- Lean Meat (d.e.) 3
Diabetic Exchanges
| Nonstick cooking spray | |
| 2 | pounds boneless beef eye round roast |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon ground black pepper |
| 6 | hard-cooked eggs,* peeled and chopped |
| 1/4 | cup grated Romano cheese |
| 3 | cloves garlic, minced |
| 2 | tablespoons snipped fresh parsley |
| 1 | tablespoon snipped fresh oregano |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon ground black pepper |
| 1/2 | cup water |
| 3 | cups Basil Tomato Sauce or three 8-ounce cans no-salt-added tomato sauce plus 2 teaspoons dried Italian seasoning, crushed, and 1/4 teaspoon salt |
1. Preheat oven to 375°F. Coat a 3-quart rectangular baking dish with nonstick cooking spray; set aside. Trim fat from beef. Cut roast crosswise into 12 slices, each about 1/2 inch thick. Place one slice of the beef between two pieces of plastic wrap; gently pound with the flat side of a meat mallet to about 1/8-inch thickness. Repeat with the remaining beef slices; set aside. Season meat with 1/4 teaspoon salt and 1/4 teaspoon pepper.
2. In a medium bowl, combine chopped eggs, Romano cheese, garlic, parsley, oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spoon a scant 1/4 cup of the egg mixture onto each beef slice. Roll up. Secure each with a wooden toothpick.
3. Pour the water into prepared baking dish. Arrange beef roll-ups in dish. Cover dish with foil. Bake about 1 1/4 hours or until beef roll-ups are tender.
4. Meanwhile, in a medium saucepan, heat Tomato-Herb Sauce over medium heat until hot. (Or in a medium saucepan, combine canned tomato sauce, Italian seasoning, and 1/4 teaspoon salt; heat through over medium heat.)
5. To serve, spoon some of the warmed sauce onto 12 dinner plates. Using a slotted spoon, remove beef roll-ups from baking dish; place roll-ups on sauce on plates. Drizzle roll-ups with a little of the cooking liquid in baking dish. Top with additional warmed sauce. Makes 12 (1 roll and 1/4 cup sauce) servings.
Basil Tomato Sauce: In a 5- to 7-quart Dutch oven, heat 1 tablespoon olive oil over medium heat. Add 1 cup chopped onion and 1 cup finely chopped carrot; cook about 10 minutes or until very tender, stirring occasionally. Add 4 cloves minced garlic and 2 tablespoons snipped fresh oregano (or 2 teaspoons dried crushed oregano); cook 2 minutes more, stirring frequently. Add 1 cup dry red wine; bring to boiling, stirring up any browned bits on bottom of the pan. Boil gently, uncovered, about 10 minutes or until most of the wine evaporates. Add 7 14-1/2-ounce cans diced tomatoes (undrained), 1 teaspoon salt, and 1/2 teaspoon ground black pepper. Bring to boiling; reduce heat. Cover; simmer for 25 minutes. Uncover and simmer for 20 minutes more. Stir in 1/3 cup snipped fresh basil just before serving. Makes 12 cups.
*Test Kitchen Tip: To hard-cook eggss, place 6 eggs in a single layer in a large saucepan (do not stack eggs). Add enough cold water to cover the eggs by 1 inch. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat; cover and let stand for 15 minutes. Drain. Run cold water over the eggs or place them in ice water until cool enough to handle; drain. To peel eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands. Peel off eggshell, starting at the large end.
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