My Mama's Braciole (Rachael Ray) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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 |
Directions:
1. 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.
2. 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.
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