1. In a medium saucepan, combine the tomato sauce, olives, and 2 Tablespoons of the oregano and bring to a boil. 2. Reduce the heat and simmer while you assemble the braciole. 3. In a mixing bowl, mix the cheese, parsley, and nutmeg until well blended. 4. Lay the pieces of steak out on a board and season with salt and pepper. 5. Divide the cheese mixture evenly over the beef, spreading to form a thin layer on top of each piece. 6. Roll up each piece like a jelly roll and tie securely with a piece of butcher's twine. 7. Season with salt and pepper and roll in flour to coat lightly. 8. In a 12-14 inch skillet, heat the olive oil until smoking. 9. Place 4 rolled steak pieces at a time in the skillet and brown evenly, rolling with tongs or a wooden spoon. 10. Transfer to a plate and repeat with 4 remaining rolls. 11. Pour off the cooking oil. 12. Return the skillet to the heat and add the wine, stirring the bottom of the skillet with a wooden spoon to loosen the browned bits. 13. Add the simmering tomato sauce and bring to a boil. 14. Add the beef rolls and simmer uncovered 10-15 minutes, until the meat is cooked through. 15. Remove the meat to a heated platter, pour the sauce over, and garnish with the remaining tablespoon of oregano. ---------------------------------------------------------------------------
Nutrition
Ingredients
