Brachiola Recipe

• LISA HLAVATY
• 2 lb Boneless round steak, 1/4" thick and pounded
• 1/2 c. Bread crumbs
• 1/2 c. Parmesan cheese
• 1 x Clove garlic, chopped
• 1 x Egg, beaten
• 1/4 tsp Pepper
• 2 x Hard boiled Large eggs, sieved
• 2 c. Meatless spaghetti sauce

1. Mix together bread crumbs, cheese, garlic, beaten egg, pepper and sieved Large eggs.
2. Spread over steak.
3. Roll up meat and tie at 1" intervals.
4. Spread 1 c. spaghetti sauce in bottom of baking pan slightly larger than meat roll.
5. Place meat on sauce and cover with remaining sauce.Cover and bake at 350 degrees F. for 2 to 3 hrs, or possibly till fork tender.
6. Serve on top of spaghetti.
7. JEAN'S SUGGESTION: This might cook very well in a crockpot with a meat rack, on LOW for 6 to 8 hrs, or possibly till very tender.
8. In which case, I would lower the amount of spaghetti sauce used, to 3/4 to 1 c., to allow for the meat juices which would cook out.

hlavaty, bread crumbs, parmesan cheese, clove garlic, egg, pepper, eggs, spaghetti sauce

Taken from cookeatshare.com/recipes/brachiola-90294 (may not work)