Grandma DeGeorge’s Sicilian Style Steak Braciola

Instructions

1. 1Mix all the dry ingredients, crushed garlic and chopped onions, into a large bowl and mix well, taste (optional) and if necessary add additional seasoning to taste.
2. 2Crack the two raw eggs into a small bowl and beat with a fork. Add the eggs to the breadcrumb mixture and mix well. It should be pasty and spreadable. If it is too dry add a little milk (my preference) or water, if too wet add more breadcrumbs.
3. 3Lay the round steak out on a sheet of waxed paper or plastic wrap. If the steak is thicker than ¼”, pound or roll it with a rolling pin to thin it out (the thinner the better)
4. 4Spread the breadcrumb mixture onto the steak, covering the entire steak evenly to within ½” of the edge. The spread should be about ¼” thick. You can make it thicker or thinner depending on your personal preference.
5. 5Lay the bacon strips diagonally across the steak, spacing them out with about 1/2” to ¾” between them.
6. 6Slice the hard boiled eggs and place the slices randomly on the steak (should resemble pepperoni on a pizza)
7. 7You’re now ready to roll the brachiole. Grab the waxed paper or plastic wrap from the edge and lift until the first fold starts. Now continue rolling the steak by hand like a jelly roll until it looks like a rolled roast. Now you need to tie it like a rolled roast. The easiest way to do this is to use heavy string, like a butcher’s string. Start by tying a loop around one end and cut the string close to the knot. Continue this process at 1” to 1 ½” intervals. Once you’ve completed tying the loops around the roll, you can tie a long loop end to end to complete the process.
8. 8An alternate method is the method my grand-mother used. She was a seamstress, so it came natural to her. She simply sewed the edge to the body of the rolled steak all the way around using the heaviest white thread available.

You’re ready to cook the Braciola

1. 9Pour the ¼ cup of olive oil into a frying pan and heat to frying temperature.
2. 10Brown on all sides before cooking thoroughly
3. 11Place in your favorite simmering spaghetti sauce and let simmer thoroughly for 1½ to 2 hours.
4. 12Remove from sauce and slice into ¾” to 1” and serve with spaghetti as a side dish, with or without meatballs.

1. 1You can make your own Italian style by adding – salt, pepper, oregano, garlic powder, crushed mint and basil, grated parmesan or Romano cheese to taste.