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Beef Braciola - Braciole

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)445.4459
Energy (kCal)3737.1902
Carbohydrates (g)64.4773
Total fats (g)178.3531
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. To Make Filling: Combine all ingredients and mix well. | 2. To Make Braciola: Lay the steak slices on a work surface Divide the filling into 4 portions and place a portion atop each steak slice, spread the filling thinly over the entire surface of each slice and roll, jelly roll style, starting at the shorter end and secure each roll with a toothpick. | 3. Heat oil in skillet Place flour in shallow dish& dredge each beef roll in flour, then place rolls in skillet& brown on all sides. | 4. Remove and drain Add to your favorite pot of spaghetti sauce and simmer for 1 1/2- 2 hours. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chuck 1/2 lb ground 317.3341 0.7027 47.8948 13.7587
    parsley 1 tablespoon chopped 1.368 0.2405 0.1129 0.03
    breadcrumb 2 tablespoons - - - -
    garlic 1/4 teaspoon minced 1.043 0.2314 0.0445 0.0035
    salt 1/4 teaspoon - - - -
    romano cheese 1/4 cup grated - - - -
    steak 4 cut round 2230.4051 0.0 392.4062 61.4721
    oil 1/2 cup 897.9 0.0 0.287 101.96700000000001
    flour 1/2 cup 289.14 63.3027 4.7005 1.1218

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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