Braciole With Mushroom Tomato Gravy Recipe
Ingredients
| Beef Braciole - 8 slices, very thinly sliced from top round | ||
| Coarse salt | 1 To taste | |
| Ground black pepper | 1 To taste | |
| Prosciutto di parma slice | 8 | |
| Bread Crumbs - 1 & 1/2 cups plain (eyeball it) | ||
| Milk | 1/2 Cup (16 tbs) | |
| Parmigiano reggiano cheese | 2/3 Cup (16 tbs), grated | |
| Onion | 1 Small, finely chopped | |
| Parsley - 1/2 cup chopped fresh flat-leaf (a couple handfuls) | ||
| Arugula | 1 Cup (16 tbs), chopped | |
| Plain round toothpicks | ||
| Extra-Virgin Olive Oil - 2 tablespoon (twice around the pan) | ||
| Garlic | 2 Clove (5gm) | |
| Butter | 2 Tablespoon | |
| Crimini mushrooms | 12 | |
| Flour | 2 Tablespoon | |
| Dry white wine | 1 Cup (16 tbs) | |
| Beef broth | 1 Cup (16 tbs) | |
| Tomato Paste | 1 | |
Directions
MAKING
1) In a bowl add meat and season with salt and pepper.
2) Place each slice of meat and top with a slice of prosciutto.
3) In a medium bowl add bread crumbs with milk to moisten.
4) Mix grated cheese, onion, parsley, arugula, salt and pepper to the crumbs and mix thoroughly
5) Put a thin layer of stuffing at the center of each beef and prosciutto slice and roll tightly.
6) Secure the rolls tightly with toothpicks.
7) Heat a large nonstick skillet over medium-high heat.
8) Heat oil in the skillet and add garlic.
9) Arrange meat rolls in the pan and cook for 6 minutes to brown.
10) Put the meat in the platter and add butter to the pan.
11) Add mushrooms and sauté for 5 minutes.
12) Stir in flour and cook for 2 minutes.
13) Whisk wine into the flour and mushrooms. Scrape up pan drippings.
14) Cook the wine for 1 minute to reduce it.
15) Whisk in beef broth and tomato paste.
16) Place the meat back on the sauce and cook on medium low.
17) Cover the pan partially to let the steam escape.
18) Simmer for 10 to 15 minutes.
SERVING
19) Put beef rolls in to a platter.
20) Take out toothpicks and pour pan gravy over the rolls and serve.
1) In a bowl add meat and season with salt and pepper.
2) Place each slice of meat and top with a slice of prosciutto.
3) In a medium bowl add bread crumbs with milk to moisten.
4) Mix grated cheese, onion, parsley, arugula, salt and pepper to the crumbs and mix thoroughly
5) Put a thin layer of stuffing at the center of each beef and prosciutto slice and roll tightly.
6) Secure the rolls tightly with toothpicks.
7) Heat a large nonstick skillet over medium-high heat.
8) Heat oil in the skillet and add garlic.
9) Arrange meat rolls in the pan and cook for 6 minutes to brown.
10) Put the meat in the platter and add butter to the pan.
11) Add mushrooms and sauté for 5 minutes.
12) Stir in flour and cook for 2 minutes.
13) Whisk wine into the flour and mushrooms. Scrape up pan drippings.
14) Cook the wine for 1 minute to reduce it.
15) Whisk in beef broth and tomato paste.
16) Place the meat back on the sauce and cook on medium low.
17) Cover the pan partially to let the steam escape.
18) Simmer for 10 to 15 minutes.
SERVING
19) Put beef rolls in to a platter.
20) Take out toothpicks and pour pan gravy over the rolls and serve.
Chef
