|Individual Stuffed Breakfast Steaks (Braciole)|
|Mixing Bread Stuffing|
I prefer bread stuffing in my braciole even though my Italian mother-in-law usually made a meat stuffing for her braciole. If you are being lazy and have boxed stuffing on the shelf, you can make the stuffing using the boxed mix and save what is left over after you stuff the steak as a side dish. This gives you more stuffing, which is right up my alley.
|Spreading Stuffing on Steaks|
|Wrapped Stuffed Steaks in Pan|
I normally bake my braciole in my oven at 350 deg. until the steak is browned and cooked through. My mother-in-law used her cast-iron skillet and simmered them on top of the stove. She had to keep a watchful eye on them and turned them as needed.
Braciole is not just a beef recipe. If you can get the right cut of meat from the butcher, you can also do this recipe using pork. Another form would be to beat chicken breast until they are thin and roll those up with stuffing.
|Stuffed Chicken Breasts|
Although my son is not as fond of spaghetti as I am, I like to serve this with a side of spaghetti and meat sauce. If you pour some of the meat sauce over the braciole it add additional flavor to your meal.
|Braciole with a side of Spaghetti|
This whole recipe only takes about 15 minutes to prepare and another 30-45 minutes to cook.