Preheat the oven to 325°
Prep Time: 35 minutes
Cook Time: 2 hours
1 1/2- 2 pounds boneless top round, thin sliced
4-5 cups fresh spinach
12 portobello mushrooms, sliced
2 garlic cloves, minced
4 Tbsp of extra virgin olive oil, divided
1 cup gf breadcrumbs
8 ounces Mozzarella cheese, shredded
1/2 tsp salt
1/2 tsp pepper
1 1/2 tsp garlic powder, divided
1/2 tsp onion powder
2 Tbsp grated parmesan cheese
1 tsp dried parsley
salt and pepper to taste
1-Season breadcrumbs with salt, pepper, 1/2 tsp garlic powder, onion powder, parmesan cheese, and dried parsley. Mix well.
2-Using a meat mallet, pound the beef flat.
3- In a large frying pan, add 1 1/2 Tbsp olive oil, fresh garlic, and mushrooms. Sauté for 4-5 minutes. Set aside.
4- In a large frying pan, add 1/2 Tbsp olive oil and the fresh spinach. Sprinkle with 1 tsp of garlic powder and a dash of salt if desired. Cook until wilted, Set aside.
5-Lay beef flat and spread the spinach and then the mushroom, evenly. Leave 2 inches on the end without any filling. If you have 6 pieces of beef, you will want to use an even amount for each roll. ALSO, keep in mind the rolling process...so do NOT over fill!
6-Next, sprinkle the seasoned breadcrumbs.
7-Last, sprinkle some cheese inside the roll.
8-Roll the meat and secure with toothpicks.
9-In a large sauce pan, add 1 Tbsp of the olive oil and the braciole. *Use the full 2 Tbsp of oil if all the rolls fir int o one pan.
10-Take the rolls and place them into a dutch oven or large oven safe pot with a lid. Cover the bottom of the pot with sauce. Then place the braciole on top of the sauce, and then cover with more sauce. Place lid on the pot and cook for 2 hours in a 325 degree oven.
11-When the braciole is done if you want more cheese, cover the tope with shredded cheese and place cover back on for a few minutes.
Variety of other fillings:
Salami (hard or genoa)
Since a young age I have been enjoying beef braciola from the hands of some of my favorite chefs; my dad, mom, and grandparents. I have had nearly all of the above in a variety of combinations and you can’t go wrong with any of them! Just lean toward the items you, and who you’re cooking for, enjoy. A good example of leaning toward what you all was my need to steer clear of the raisins...unfortunately my husband isn’t a fan, but there are loads more that I am able to add to get a great beef braciole!
Jen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you!