Braciole With Chunky Tomato-Mushroom Sauce |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This typical Italian-American Sunday family dinner dish is slimmed down for weigh watchers! One serving has 6 points! Increasing the vegetables would not add to these points. Ingredients:
2 slices white bread, made into coarse crumbs (use light bread) |
1/4 cup parmesan cheese, grated |
1/4 cup fresh basil leaf, thinly sliced |
3 garlic cloves, minced |
8 slices beef top round steak, boneless trimmed of all visible fat (about 1 pound) |
1/2 teaspoon salt |
1/4 teaspoon fresh ground pepper |
1 tablespoon extra virgin olive oil |
1/2 lb fresh white mushroom, sliced |
2 zucchini, halved lengthwise then sliced crosswise |
1 (14 1/2 ounce) tomatoes, diced |
Directions:
1. Combine the bread crumbs, cheese, basil, and one-third of the garlic in a small bowl.
2. Pound the beef slices until 1/8 inch thick.
3. Sprinkle the beef with 1/2 teaspoon slat and 1/8 teaspoon ground pepper. Sprinkle he bread-crumb mixture evenly over the beef slices, pressing it so it adheres. Roll up each beef slice beginning with a short side. Secure each beef roll with a wooden pick.
4. Heat the oil in large nonstick skillet over medium-high heat. Add the beef rolls and cook, turning occasionally, until browned on all sides, about 4 minutes. Transfer the braciole to a plate.
5. Add the mushrooms, zucchini, and the remaining garlic, 1/2 teaspoon salt and 1/8 teaspoon ground pepper to the skillet.
6. Cook, stirring frequently, until the mushrooms are golden, about 5 minutes.
7. Return the beef with any accumulated juices to the skillet and stir in the tomatoes with their juice; bring to a simmer.
8. Cook, covered, until the meat is very tender, about 30 minutes.
9. Transfer the braciole to a platter; remove the wooden picks. Spoon the vegetables and sauce around and over the braciole.
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