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Braciole

ID: 21 Beef

Ingredients:

1 1/2 lbs. bacon
onions
4-5 lbs. beef for rolling
(can use round steak and pound till thin) soy sauce
garlic salt (to taste)
parsley (to taste)
oregano (to taste)
salt and pepper (to taste)

Instructions:
Pound meat to make it thin and tenderized. Cut beef into 6 inch wide pieces.

Cook bacon then put it on meat with slices raw onions. Spice the meat with soy sauce, garlic salt, parsley, oregano, salt and pepper to taste.
Roll the meat up and tie with string. Fry in Crisco until browned on all sides. Add a cup of water and steam for about 40 minutes or until done.

Cooking Method: Stove Top
Culture: Italian
Submitted by:
Madeline Pinto
Saddle Brook, New Jersey USA

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

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Braciole
ID: 21 Beef


Ingredients:
1 1/2 lbs. bacon onions 4-5 lbs. beef for rolling (can use round steak and pound till thin)	soy sauce garlic salt (to taste) parsley (to taste) oregano (to taste) salt and pepper (to taste)

Instructions: Pound meat to make it thin and tenderized. Cut beef into 6 inch wide pieces. Cook bacon then put it on meat with slices raw onions. Spice the meat with soy sauce, garlic salt, parsley, oregano, salt and pepper to taste. Roll the meat up and tie with string. Fry in Crisco until browned on all sides. Add a cup of water and steam for about 40 minutes or until done.

Cooking Method: Stove Top Culture: Italian Submitted by: Madeline Pinto Saddle Brook, New Jersey USA © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.