ITALIAN BEEF BRACIOLA ASHTON STYLE (#52)

Italian Braciola is a rolled up stuffed thin sliced sirloin or flank steak. Once made each role up is cooked in with the meatballs and neck bones in the pasta sauce.  When served it can be cut into slices and put on the plate with the meatballs and pasta. It has a slightly sweet taste and adds to the pasta dish. To prepare the meat,  put each slice  in a large plastic food bag (1 or 2 gallon size).  Using a food mallet or a flat bottom bottle pound the meat even thinner and cut in half (about 4 inches each). 
INGREDIENTS:
     2 slices of  thin cut sirloin or flank steak from your butcher
     2 cups bread crumbs, add 1 tsp ea.  parsley, oregano, and basil
     1 medium onion peeled and minced
     5 slices of  Genoa or hard salami cut into small pieces
     3 hard boiled eggs
     1 hand full of raisins
     2 raw eggs

DIRECTIONS:
     1. pound the meat very thin and cut into 4 inch pieces for stuffing
     2. in a large bowl mix the bread crumbs, spices, minced onion,
         hard boiled eggs, salami pieces, raisins and 2 fresh eggs until
         all the ingredients are incorperated.
     3. put about a half cup of the ingredients on the sliced meat and
         fold over until all the stuffing is covered.  using toothpicks stick
         them through the meat to keep the stuffing in.
     4. you are now ready to add them to the pasta sauce and cook
         in the sauce until all is cooked.
     5. each person can either get a a half or whole brachiola
     6. this dish will serve about 6 to 8 persons ENJOY