Beef Braciole

Introducing a tantalizing Beef Braciole recipe, where tender slices of beef embrace a flavorful filling, all bathed in a luscious mushroom sauce. This Italian-inspired dish boasts a symphony of savory ingredients, including aromatic herbs, creamy cheeses, and a splash of white wine, all rolled up in succulent beef slices. Let’s dive into crafting this culinary masterpiece!

Beef Braciole


4 thinly sliced pieces of beef

butchers twine (cooking twine,baking twine)

1 tbsp butter

salt and pepper

1/2 cup of breadcrumbs

handful of parmesan (the good stuff)

1/2 cup mozzarella

1/2 an onion finely chopped

1/4 chopped parsley leaves

1/2 cup chopped arugula

1 garlic clove chopped (I use the pre chopped up garlic cloves often)

6 small mushrooms

1 tbsp flour

1/2 cup of white wine

1/2 cup beef broth

splash of milk

1 tbsp tomato paste


Step 1:

Season the thinly sliced beef with salt and pepper

Step 2:

In a medium sized bowl, add bread crumbs, parmesan, splash of milk, onion, parsley, arugula, and a dash of salt and pepper. combine well.

Step 3:

With your mixture, spread a layer on each piece of beef.

Top with some mozzarella.

Roll up each piece of beef tightly and tie with butchers twine (there are some great youtube videos on how to tie it).

Step 4:

Heat a large skillet with some olive oil on medium heat.

Add chopped garlic to heated olive oil. set rolled up meat in skillet and brown on all sided, takes about 5-8 minutes depending on how hot your skillet is.

Step 5:

Remove the meat from the skillet and transfer to a plate.

Step 6:

Add butter to the same skillet. add mushrooms to the butter and sauté for about 3-5 minutes.

Add the flour and mix around for about a minute or two.

Add the white wine and whisk together.

Step 7:

Let the wine reduce (about a minute) and then whisk in the broth and tomato paste.

Reduce the heat to low.

Step 8:

Put the meat back into the sauce and cover.

Let simmer for about 5-8 minutes.

Step 9:

Transfer meat to a plate or platter, remove all strings and top with mushroom sauce.


Evenly Pound the Beef: Before rolling, ensure the beef slices are uniformly thin by gently pounding them with a meat mallet or the back of a heavy skillet. This helps tenderize the meat and ensures consistent cooking.

Customize the Filling: Feel free to personalize the filling with your favorite ingredients. You can add sautéed spinach, sun-dried tomatoes, or even pine nuts for extra flavor and texture.

Secure the Rolls Properly: When rolling the beef, tuck in the filling tightly and secure it firmly with the butcher’s twine. This prevents the filling from spilling out during cooking and helps the rolls maintain their shape.

Control the Heat: Adjust the heat level on your skillet to prevent burning. Medium heat is ideal for browning the beef rolls evenly without overheating the oil.

Deglaze the Pan: After browning the beef rolls, deglaze the skillet by adding the white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan, as they add rich flavor to the sauce.

Thicken the Sauce Gradually: When adding the flour to the mushrooms, cook it for a minute or two to remove the raw flour taste before adding the liquids. This ensures the sauce thickens evenly without any lumps.

Test for Doneness: To check if the beef rolls are cooked through, insert a meat thermometer into the center. They should register at least 145°F (63°C) for medium-rare to medium doneness.

Rest Before Serving: Allow the beef rolls to rest for a few minutes after cooking. This allows the juices to redistribute, resulting in more tender and flavorful meat.

Garnish Creatively: Sprinkle some additional chopped parsley or grated Parmesan cheese over the plated beef rolls for a fresh burst of flavor and an elegant presentation.

Pairing Suggestions: Serve the Beef Braciole with your favorite side dishes, such as creamy mashed potatoes, buttery polenta, or a crisp green salad, to complete the meal. Additionally, a glass of red wine, such as Chianti or Cabernet Sauvignon, complements the rich flavors of the dish perfectly.

Nutrition Information:


Calories: 450 kcal | Total Fat: 25 grams | Saturated Fat: 10 grams | Cholesterol: 100 mg | Sodium: 600 mg | Total Carbohydrates: 15 grams | Dietary Fiber: 2 grams | Sugars: 2 grams | Protein: 35 grams

Frequently Asked Questions:

Can I use a different type of meat for Beef Braciole?

While traditionally made with thinly sliced beef, you can experiment with other meats such as veal or pork.

Adjust cooking times accordingly based on the thickness of the meat.

Can I substitute the arugula with another green?

Yes, you can substitute arugula with spinach or kale if desired.

Make sure to finely chop the greens for even distribution in the filling.

What can I use if I don’t have butchers twine?

If you don’t have butchers twine, you can secure the beef rolls with toothpicks instead.

Just make sure to remove them before serving.

Is there a non-alcoholic substitute for white wine in the sauce?

Yes, you can replace white wine with an equal amount of chicken or vegetable broth.

You can also add a splash of vinegar or lemon juice for acidity.

Can I make Beef Braciole ahead of time?

Yes, you can prepare the beef rolls and sauce ahead of time and store them separately in the refrigerator.

When ready to serve, reheat the sauce, add the beef rolls, and simmer until heated through.

Can I omit the wine from the sauce?

Yes, if you prefer not to use wine, you can substitute it with additional beef broth or water.

The flavor profile will be slightly different but still delicious.

How do I know when the beef rolls are cooked through?

The beef rolls should be cooked until they reach an internal temperature of 145°F (63°C).

You can also check for doneness by cutting into a roll to ensure the meat is no longer pink inside.

Can I use dried herbs instead of fresh ones?

Yes, you can substitute dried parsley for fresh in the filling.

However, use about half the amount since dried herbs are more potent than fresh.

What can I serve with Beef Braciole?

Beef Braciole pairs well with mashed potatoes, pasta, or crusty bread to soak up the delicious sauce.

You can also serve it with a side of roasted vegetables or a green salad.

Can I freeze Beef Braciole?

Yes, you can freeze cooked Beef Braciole for up to 3 months. Wrap the cooled beef rolls tightly in plastic wrap or aluminum foil, then place them in a freezer-safe container or bag.

How do I reheat Beef Braciole?

To reheat, thaw the frozen beef rolls overnight in the refrigerator if frozen.

Then, place them in a baking dish, cover with foil, and bake in a preheated oven at 350°F (175°C) until heated through.

Can I customize the filling for Beef Braciole?

Absolutely! Feel free to customize the filling by adding ingredients like sun-dried tomatoes, spinach, or different types of cheese to suit your taste preferences.

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