1 cup grated cheese such as Romano, provolone, or mozzarella
½ cup bread crumbs
½ tsp Italian seasonings of your choice
1-2 cloves minced garlic
3-4 Tbsp Flying Olive Garlic Extra Virgin Olive Oil or a mild-medium Flying Olive single varietal EVOO
1 ½ lbs of eye of round steak, thinly sliced
1 cup dry white or red wine
3 ½ cups marinara sauce (or your favorite sauce)
1 tsp salt and freshly ground black pepper to taste
Mix the cheese, bread crumbs, Italian seasonings, and garlic together in a medium-sized bowl. Stir in 1 Tbsp of Flying Olive Garlic EVOO and stir.
On a plate, lay a piece of beef, sprinkle about 1 Tbsp of the bread crumb mixture into the center, pressing in slightly with hands.
Roll up and use 2 toothpicks to secure. Repeat with the rest of the slices of beef.
On low, start heating the marinara sauce in a saucepan. While that is heating, place 2 Tbsp of Flying Olive Garlic EVOO in a skillet or heavy, ovenproof frying pan, and begin heating on medium watching carefully to be sure it doesn't burn.
When all the braciole are rolled, start placing the bundles in the pan, browning all sides. This will take about 8-10 minutes. Use the remaining Flying Olive Garlic EVOO to grease a baking dish. When the braciole have finished browning, place them in the greased baking dish.
Add the wine to the frying pan and scrape up all the cooked bits. When the wine comes to a simmer, slowly add the marinara sauce. Stir well. Add the wine/marinara sauce to the baking dish with the braciole, covering them but leaving some space at the top of the pan so it won't bubble over. Cover the baking dish with aluminum foil and place in the oven. Cook about 1 hour covered. At that point, check to see if the meat bundles are tender. If not, return to the oven for an additional 30 minutes. Uncover when
tender and cook for an additional 30 minutes.
Remove braciole from sauce, remove toothpicks. Place on plates and cover with sauce or serve the sauce on the side.
Submitted by Barb L.