My Mama's Braciole
5 - FarmOne - Mushrooms, Main
Ingredients
8 slices beef braciole beef very thinly sliced
Coarse salt and black pepper
8 slices prosciutto di Parma
1 1/2 cups 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 tablespoon extra-virgin olive oil 2 turns of the pan
2 cloves 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
Description
Recipe courtesy of Rachael Ray
Directions
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.