How to make it

  • In a small bowl, soak the dried mushrooms in the hot water for 30 minutes. Using a slotted spoon, transfer the mushrooms to a cutting board. Strain the soaking liquid through a sieve lined with cheesecloth or paper toweling into a measuring cup. Set aside 1/2 c. of the liquid and discard the rest. Finely chop the mushrooms.
  • Using a mallet or a small heavy skillet, pound the meat slightly. In a small bowl, combine the mushrooms,garlic,basil, lemon rind and salt. Spread 2 rounded tablespoons of the mixture on top of each beef alice, then roll the beef and secure with a toothpick. Dredge the beef rolls in the flour, shaking off any excess.
  • In a 12" nonstick skillet, heat the oil over moderately high heat until hot but not smoking. Add the beef rolls and saute for 4 minutes or until lightly browned on all sides. Add the wine and reserved mushroom soaking liquid and cook for 3 minutes. (If using fresh mushrooms add 1/2 c. water) Lower the heat, add the tomato, cover and simmer, turning the rolls occasionally, for 20 minutes or until the sauce has thickened and the rolls are cooked through.

Reviews & Comments 1

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    " It was excellent "
    organicmama ate it and said...
    This looks good!
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