Steakettes with Stuffing (Bracciole)

This recipe is a modified version of something my mom used to make all of the time while I was growing up.  I think it was even my special birthday dinner a couple of times.  It came out of an ugly cookbook from the seventies.  There were no pictures and I have no idea how my mom went about deciding to try this one but it was a hit!  The title is "Steakettes with Stuffing" which always left me to wonder what in the world is a "steakette"?  Whatever, we always just called it bracciole (brah-zhole) even though the dish isn't Italian and involves a brown gravy rather than a tomato sauce.  What it does involve is a way to make a hearty meal out of a cheaper cut of beef.

6 slices of bottom round beef (about 1/2" thick)
1 medium onion, chopped finely
6 T veg oil
3 cups of soft bread crumbs (pulse 6 slices of white bread in a processor)
1/2 cup grated parmesan cheese (use the good stuff, it's worth it)
1/3 cup of dried parsley
1 t salt
1 t white pepper
1/4 cup hot water
4 beef bouillon cubes
1/4 cup flour
1 t dried thyme
4 cups of water


Pound the meat to 1/4 inches.  I was lucky this time and found extra thin slices of bottom round labelled 'bracciole' at Bottom Dollar Foods.  There were eight slices in the package so I have more 'steakettes' but they're smaller than they'd be if you buy the thicker steaks and pound it out yourself.  Ooh!  Also, one time I tried doing this with sirloin and the rolls fell apart.  I guess you need the cheaper cut of beef because the dish simmers for a little while.

Mmmm onions.  

Saute your onion in a large pan in 2 T of the oil until they're soft and translucent.

This is what a bowl of stuff looks like

In a large bowl, mix your bread crumbs, cheese, parsley, salt and pepper.  Add the 1/4 cup of hot water and toss lightly.  Add the sauteed onions and mix again until everything is well combined and the mixture is slightly sticky.  If it's still a little too dry and doesn't clump together when you pinch a little, add another tablespoon or so of water.

Raw steak with stuffing on it.

Spread 1/4 cup of stuffing mixture along the length of the steak.

What do you mean 'photos of raw
meat are gross'?

Roll the steak up starting at the pointy end and secure your roll with a toothpick.  Do the same with the rest of your steaks.

Heat the remaining oil in your skillet (the same one you used to cook the onions.  Don't wash it!) with medium heat.  I used my cast iron skillet and I know that sucker gets lightning hot.  I don't want to scorch the beef  but I do want some considerable brown on it.

Happy steak rolls getting all brown!

Add the beef rolls and brown on all sides.  Remove them to a platter while you make the sauce.  That's the next part!

It looks like the birth of the universe
but it's just flour in a pan

If your pan is really hot, turn the heat down a little bit.  There should be a puddle of oil and drippings in your pan.  That's good!  Make a roux by adding the flour and thyme to your pan and stir it around so the flour soaks up the oil.  Add your bullion cubes and the remaining water and stir, stir, stir. Turn up your heat to medium high and bring the gravy to a boil while you stir.

Happy little steak rolls getting all cooked

Turn the temperature to low.  Add your steak roll ups back to the pan and cover it all up with a lid.  Let the dish simmer for an hour and a half.

Remove the toothpicks or just warn your family to do it themselves.  I like this dish with some mashed potatoes (because the gravy is soooo tasty and different) and green beans.



I always have a ton of stuffing left over when I'm done making this.  It's tasty to eat just on it's own, but it also makes a great base for meatballs.  Just add some ground beef and an egg.

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