I just put Braciole in the oven

[The empressof all]

I made a spinach, mushroom, cheese filling but I forgot to add some raisins. :cry: I'm cooking it in a very spicy tomato gravy with olives. I had enough stuffing left to make a half a dozen stuffing balls which are my favorite part of the meal. This meal is not part of my food plan so I'm gonna pay for it tomorrow. I'm gonna open up a bottle of wine, make some dream fields pasta and forgo the bread so hopefully I won't get really bad payback

[cbayer]

1. One question...

Can I come over?

:drool:

[Vinca]

2. This is something I've never made before and now you've got me

drooling all over the computer keys. Could you give a general recipe - what kind of beef, what you do with it, how long you cook it and at what temperature? I always have leftover sauce and this could be a great meal to use it up.

[The empressof all]

3. I used thinly sliced round steak

For the stuffing I used frozen chopped spinach. (Squeezed all the water out) Sauteed onions, mushroom and shallot, Progresso Italian Bread Crumbs, Shredded Parm and an egg. I pound the steak out as thinly as possible then smear the stuffing on and roll like a jelly roll. If your steak isn't really thin you can also just make it a bit like a burrito. You can tie it with butcher twine or use tooth picks to secure it. Twine makes it easier to brown.

After the meat is rolled you brown it on top of the stove then finish it in the oven with sauce for a slow braise. Just cover it tightly. Time depends on how big the braciole is. It's not something you can really over cook as long as it's sitting in liquid. Just make sure you baste it a bit and think of it as a pot roast. Long and slow. I cook mine in a convection oven at 300. But they're also great in the crock pot or on top of the stove in the Sunday Gravy

[Vinca]

4. Thanks! I'll give it a try very soon.

[hippywife]

5. Sounds good!

That's something I've been wanting to try for a while and keep forgetting.

Thanx for the reminder! :hi:

[pscot]

6. What's a stuffing ball?

And how do you make it?

[The empressof all]

7. I just take the left over stuffing and smush it into a ball

I stick them in the oven or gently cook them in oil on top of the stove. They are very delicate and will fall apart in the sauce if you add them to gravy. They can add flavor to your sauce and some bulk. We like snacking on them while waiting for dinner

[pscot]

8. Leftover stuffing?

This is a definitely a new concept.