Dd's Sausage-Stuffed Braciole

This looks sooo ono, am wondering if I dare attempt trying to make it myself.

Looks like you pound a flank steak until its thin, spread on a sausage/bread crumb mixture, roll it up, brown and then simmer in a wine/marinara sauce. 

 

SAUSAGE STUFFED BRACIOLE

 

¾ # flank steak, cut into 3 - 4 pieces, pounded flat ¼-inch thickness

Kosher salt, freshly ground black pepper

1 small onion, finely chopped

2 TB olive oil, divided

2 garlic cloves, minced

1/4 c. bread crumbs

2 TB kalamata olives, sliced

2 TB Parmesan cheese, grated

2 TB Italian parsley, chopped

2 TB fresh basil, chopped

¼# Italian sausage

12 oz. marinara sauce

1 plum tomato, chopped

½ c. red wine

Service: cooked pasta, grated parmesan cheese, chopped Italian parsley

 

Generously season pounded flank steak on both sides with salt and pepper.

 

In a medium saucepot over medium heat saute onion in 1 TB of oil until tender. Add garlic; cook 1 minute longer. Transfer into a mixing bowl.  Stir in bread crumbs, olives, cheese, parsley, basil, crumbled sausage, salt and pepper. Mix well. 

Onto work surface divide sausage mixture over each steak piece. Roll up tightly jelly-roll style, starting with long side; tie with kitchen string. 

Into same saucepot, brown meat rolls in remaining oil. Turn, browning on all sides. Top with marinara sauce, tomato and wine. Bring to a boil. Reduce heat to simmer. Allow to 

simmer 1 hour. 

Remove kitchen string. Serve with pasta.  Garnish with Parmesan cheese and parsley. Serves 2-3.