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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. place the steaks side by side on cutting board and salt and pepper meat, put garlic through garlic press right onto meat, covering entire surface, follow by sprinkling cheese,parsley, raisins, pignoli nuts and raw potato(which has been peeled, and cut into approximately 6 thin strips), finally add the hard boiled egg(which has been cut lengthwise into 4 pieces). | 2. arrange everything on entire steaks, as you will be rolling them up jellyroll style. | 3. after you roll up the brascioli, take some thread or butcher string and wrap around entire brascioli securely. | 4. brown in olive oil, then add to your tomato sauce and cook until tender, probably about 2 hours. | 5. when done, carefully remove string and slice into fairly thick slices and arrange on platter and cover with sauce, serve with your favorite pasta. | 6. mangia! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef steak	2		round	-	-	-	-
hard egg	2		boiled	-	-	-	-
garlic clove	8			-	-	-	-
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
cheese	1/4	cup	grated	119.1375	0.7897	7.2225	9.6998
potato	1			-	-	-	-
raisin	1/8	cup		62.2875	16.401	0.6992	0.0949
salt pepper				-	-	-	-
pignoli nut	1/4	cup		-	-	-	-

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