Braciole Di Manzo With Green Olives And Oregano Recipe

• 3 c. Basic Tomato Sauce see * Note
• 1 c. Green Italian olives, ascolane preferred
• 3 Tbsp. Freshly-minced oregano leaves divided
• 1/2 c. Grated parmesan cheese
• 1 c. Finely-minced Italian parsley
• 1/4 tsp Freshly-grated nutmeg
• 1 lb Beef flank steak sliced 8 thin scallop-type slices Salt to taste Freshly-grnd black pepper to taste Flour for dusting
• 1/4 c. Pomace oil
• 1/2 c. Dry red wine

1. In a medium saucepan, place Basic Tomato Sauce, green olives and 2 Tbsp.
2. of the fresh oregano and bring to a boil.
3. Simmer while assembling rest of dish.
4. In a mixing bowl, mix parmesan, minced parsley and nutmeg till well blended.
5. Lay 8 pcs of steak out on board.
6. Season with salt and pepper.
7. Divide parmesan mix proportionately over beef, spreading to create a thin layer on top of each piece of steak.
8. Roll up each piece like a jelly roll and tie securely with a piece of butcher twine.
9. Dust the rolls with flour.
10. In a 12- by 14-inch skillet, heat 1/4 c. pomace oil till smoking.
11. Place 4 rolled steak pcs at a time in the skillet and brown proportionately, rolling with tongs or possibly a wooden spoon.
12. Remove first 4 pcs and repeat with remaining four.
13. Remove second group and pour off veg.
14. oil to throw away.
15. Put skillet back on heat and deglaze with red wine, stirring bottom of skillet to loosen browned bits.
16. Add in simmering tomato sauce and bring to a boil.
17. Add in all 8 beef rolls and simmer uncovered 10 to 15 min till meat is cooked through.
18. Remove meat to heated platter, pour sauce over meat and garnish with fresh oregano.
19. This recipe yields 4 main course servings.

tomato sauce, green italian olives, freshlyminced oregano, parmesan cheese, italian parsley, nutmeg, salt, pomace oil, red wine

Taken from cookeatshare.com/recipes/braciole-di-manzo-with-green-olives-and-oregano-90302 (may not work)