Bracciole is an Italian dish using flank steak that is flattened, stuffed with various fillings like cheese and herbs, then rolled and simmered in a Tomato Sauce. I made this dish as a play on a classic Midwest Meat and Potatoes Dish. I subbed Spiced Bloody Mary Mix as a fun shortcut and a great way to use up leftover mix, along with my favorite Chateau Foods Mini Potato Dumplings instead of potatoes.
While this recipe may seem daunting, it is in fact quite easy. The meat simmered in the Bloody Mary Mix makes a great sauce and the dumplings make a great accompaniment.
Prep Time – 30 Minutes
Cook Time – 120 Minutes
Serves 4 to 6 People
Freezes Well, Stores in Fridge for One Week
Level Of Difficulty – Moderate
3 – 1lb Pieces of Flank Steak
3 to 4 Garlic Cloves, Peeled & Minced
2 C of Spinach Minced
2 C Shredded Cheese, Your Choice
6 T of Butter
Salt and Pepper
Olive Oil for cooking
4 C of Bloody Mary Mix, I used Uncle Dougie’s Bloody Mary Mix
1 Bag of Chateau Foods Mini Potato Dumplings ,boiled according to package directions.
- Flatten flank steaks using a meat tenderizer until the steaks are about a 1/4 inch thickness. Salt and pepper both sides of the meat.
- In a bowl combine butter, spinach, garlic, in a bowl.
- Spread butter mixture in the center of each piece of steak.
- Fold sides, from the longer edges inward, and roll from the the top to the bottom.
- Secure the seal with toothpicks or you can tie up the meat rolls with string.
- Heat a skillet and add oil, sear the rolls on all sides.
- Add in the bloody mary mix, bring it to a boil, turn heat down low to simmer.
- Simmer for 90 minutes.
- Add in the dumplings and simmer for another 15 minutes.
This is a great Sunday recipe and a fun twist on your typical Sunday dinner!