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Bracciole with Tomato Ragu & Mini Dumplings


  • 3 – 1lb Pieces of Flank Steak
  • 3 to 4 Garlic Cloves, Peeled & Minced
  • 2 C of Spinach Minced
  • 2 C Shredded Cheese, Your Choice
  • 6 T of Butter
  • Salt and Pepper
  • Olive Oil for cooking
  • 4 C of Bloody Mary Mix,
  • 1 Bag of Chateau Foods Mini Potato Dumplings ,boiled according to package directions.


  1. Flatten flank steaks using a meat tenderizer until the steaks are about a 1/4 inch thickness. Salt and pepper both sides of the meat.
  2. In a bowl combine butter, spinach, garlic, in a bowl.
  3. Spread butter mixture in the center of each piece of steak.
  4. Fold sides, from the longer edges inward, and roll from the the top to the bottom.
  5. Secure the seal with toothpicks or you can tie up the meat rolls with string.
  6. Heat a skillet and add oil, sear the rolls on all sides.
  7. Add in the bloody mary mix, bring it to a boil, turn heat down low to simmer.
  8. Simmer for 90 minutes.
  9. Add in the dumplings and simmer for another 15 minutes.