Bragioli (Beef Olives)


  • 10 thin slices of rump steak
  • Stuffing:
  • 1/2 lb ground beef
  • 6 bacon strips
  • 2 hard-boiled eggs
  • 2 tbsp chopped parsley
  • 4 tbsp bread crumbs
  • 1 carrot grated
  • pepper and salt

  • Sauce:
  • 2 large onions, chopped
  • 3 garlic cloves, crushed
  • 4 tomatoes, peeled and chopped
  • 1 tsp tomato paste
  • 2 carrots, scraped and sliced
  • 1/2 cup peas
  • 2 potatoes, peeled and quartered
  • 2 bay leaves
  • 1 tsp Worcestershire sauce
  • 1/2 cup red wine


In a bowl combine all the ingredients used for stuffing mixture.

Pound and flatten slices of steak.

Spoon about 2 tbsp of stuffing on each meat slice and roll up slice.

Use string or toothpicks to secure rolled-up meat.

In a saucepan cook for a few minutes onion and garlic in enough water to cover onion. Add beef rolls and brown over medium heat.

Remove beef rolls from saucepan and set aside.

Add potatoes, tomatoes, carrots, tomato paste, herbs, and wine into the saucepan. Then add pepper and salt to taste.

Stir gently and cook for about 10 minutes.

Return beef rolls in saucepan, add peas and bring to boil.

Reduce heat and simmer to thicken sauce. Add wine if mixture begins to dry up before the meat is thoroughly cooked.

Difficulty: Easy

This entry was posted in Beef, By Course, By Occasion, Recipes, Second Course, Sunday Lunch, Vegetables and tagged , , , , . Bookmark the permalink.

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