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Italian Beef Roll ups Recipe
Italian Beef Roll ups Recipe photo by Taste of Home

Italian Beef Roll ups Recipe

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Meet the Cook: When I serve Italian Beef Roll-Ups, my family and friends tell me that I should open a restaurant. And this dish tastes even more delicious rewarmed! I do a lot of cooking, especially now that we're retired. As a special treat, I like to bring dinner to our daughters (we have three) and their husbands. -Lucia Johnson, Massena, New York
TOTAL TIME: Prep: 20 min. Cook: 1-1/2 hours
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 1-1/2 hours
MAKES: 6 servings

Ingredients

  • 1-1/2 pounds beef top round steak, thinly sliced
  • Salt and pepper to taste
  • 1 cup dry bread crumbs
  • 1 cup grated Parmesan cheese
  • 1/4 cup finely chopped fresh celery leaves
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 2 tablespoons olive oil
  • 4 cups spaghetti sauce
  • Hot cooked pasta

Nutritional Facts

1 serving (1 each) equals 448 calories, 19 g fat (6 g saturated fat), 78 mg cholesterol, 1,267 mg sodium, 30 g carbohydrate, 3 g fiber, 37 g protein.

Directions

  1. Pound meat to tenderize. Sprinkle with salt and pepper. Cut into 3-in. to 4-in. squares. Combine the bread crumbs, cheese, celery and herbs. Place a heaping spoonful of crumb mixture on each meat square and roll up. Secure with string or a toothpick. Roll meat in remaining crumb mixture.
  2. In a large skillet, brown roll-ups in oil on all sides. Pour spaghetti sauce over all; cover and simmer 1-1/2 hours or until meat is tender. Serve with pasta. Yield: 6 servings.
Originally published as Italian Beef Roll-ups in Country Woman May/June 1992, p29

Nutritional Facts

1 serving (1 each) equals 448 calories, 19 g fat (6 g saturated fat), 78 mg cholesterol, 1,267 mg sodium, 30 g carbohydrate, 3 g fiber, 37 g protein.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Italian Beef Roll ups

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Reviewed Aug. 4, 2012

Since I come from an Italian background this was always known as Beef Braciole and they are excellent.

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