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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Using a very sharp knife,"butterfly" the steak (or have the butcher do it). | 2. Pound the steak with a meat mallet until its about 1/4 inch thick. | 3. Lightly season the meat with salt and pepper. | 4. Spread the minced garlic, minced parsley and cheese evenly over one side of the meat, to within a 1/4 inch of the edges. | 5. Starting with the long edge, tightly roll the meat up (like for a jelly roll). | 6. Tie the rolled meat tightly every few inches along the length of the roll, with the cord (make sure the ends of the roll are tied well). | 7. Heat olive oil in a heavy frying pan, add braciole and onion. | 8. Fry the meat, turning it frequently until evenly browned. | 9. Add the browned braciole to the pot of simmering tomato sauce to finish cooking (about 45 minutes). | 10. To serve, remove the cords and slice the braciole into 1 inch slices. | 11. Spoon some sauce over the slices. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
steak	1	round		-	-	-	-
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
italian parsley	1	bunch	minced	-	-	-	-
romano cheese	1/4	lb	grated	438.85900000000004	4.1164	36.0613	30.55
salt				-	-	-	-
pepper				-	-	-	-
onion	1		peeled quartered	28.0	6.537999999999999	0.77	0.07
olive oil				-	-	-	-
tomato sauce	1	can		-	-	-	-

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