Directions:
- Trim all fat from steak; cut meat into 8 equal pieces; then pound until very thin with a wooden mallet.
- Remove casing from Italian sausage.
- Break up in a medium size bowl; add parsley, Parmesan cheese, garlic, Italian seasoning, 1 tsp.
- Salt and the lemon pepper seasoning; mix thoroughly.
- Spread each steak with 2 heaping tablespoons of the sausage mixture; roll up, jelly-roll fashion; fasten with wooden picks or tie with string.
- Brown beef rolls, 3 or 4 at a time, in hot oil in a Dutch oven; remove rolls and place on plate or wax paper.
- Add onion and carrot to pot; cook until vegetables are soft, about 5 minutes.
- Stir in wine, tomatoes, paste and remaining 1 tsp.
- Salt and bay leaf; bring mixture to boiling; lower heat.
- Add beef rolls; cover and simmer for 1 hour.
- Remove from heat.
- Remove the picks or string from braciole before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 274.76 Kcal (1150 kJ) | ||
| Calories from fat | 137.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.24g | 23% | |
|---|---|---|---|
| Cholesterol | 61.22mg | 20% | |
| Sodium | 889.17mg | 37% | |
| Potassium | 480.09mg | 10% | |
| Total Carbs | 5.4g | 2% | |
| Sugars | 2.19g | 9% | |
| Dietary Fiber | 0.92g | 4% | |
| Protein | 21.18g | 42% | |
| Vitamin C | 8.7mg | 15% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2mg | 11% | |
| Calcium | 64.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 147.96 Kcal (619 kJ) | ||
| Calories from fat | 73.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.21g | 23% | |
|---|---|---|---|
| Cholesterol | 32.97mg | 20% | |
| Sodium | 478.83mg | 37% | |
| Potassium | 258.54mg | 10% | |
| Total Carbs | 2.91g | 2% | |
| Sugars | 1.18g | 9% | |
| Dietary Fiber | 0.49g | 4% | |
| Protein | 11.41g | 42% | |
| Vitamin C | 4.7mg | 15% | |
| Iron | 1.1mg | 11% | |
| Calcium | 34.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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