My Mama's Braciole
Serves 4
Recipe By: Rachael Ray
8 slice beef braciole -- beef very thinly sliced
Coarse salt and black pepper
8 slice prosciutto di Parma
1 1/2 cup plain bread crumbs -- eyeball it
1/2 cup milk -- eyeball it
2/3 cup Parmigiano-Reggiano -- 3 handfuls
1 small onion -- finely chopped
1/2 cup flat-leaf parsley leaves -- a couple of handfuls, chopped
1 cup chopped arugula
Plain round toothpicks
2 tablespoons extra-virgin olive oil -- 2 turns of the pan
2 clove garlic -- cracked away from skin
2 tablespoons butter
12 crimini mushrooms -- finely chopped
2 tablespoons flour
1 cup dry white wine
1 cup beef broth
1 rounded tablespoon tomato paste
Season meat with salt and pepper. Top each slice of meat with a slice of
prosciutto. In a medium bowl, moisten bread crumbs with milk. Add grated
cheese, onion, parsley, arugula, salt and pepper to the crumbs and combine
well. Spread a thin layer of stuffing down the center of each beef slice
and roll tightly. Fasten rolled meat with plain toothpicks. Heat a large
nonstick skillet over medium high heat. Add oil to a hot pan along with
garlic. Set meat into pan and brown on all sides, 6 minutes. Remove the
meat from the pan. Add butter to the pan. Add mushrooms to the melted
butter. Saute mushrooms 5 minutes. Add flour to the pan and cook 2
minutes. Whisk wine into the flour and mushrooms and scrape up pan
drippings. Reduce wine 1 minute, then whisk in beef broth and tomato
paste. Set meat back into sauce and reduce heat to medium low. Partially
cover pan with a cover left ajar an inch. Simmer meat in sauce 10 to 15
minutes. Transfer beef rolls to a platter, removing toothpicks. Pour pan
gravy down over the beef rolls and serve.
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 4 servings
Exported from A Cook's Books -- Recipe management for Macintosh
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/