Recipe

Braciole With Chunky Tomato-mushroom Sauce Recipe

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Ingredients

1/2 tsp salt .
2 slices white bread, made into coarse crumbs (use light bread) .
1/4 tsp fresh ground pepper .
1 tbsp extra-virgin olive oil .
8 slices beef top round steak, boneless trimmed of all visible fat (about 1 lb) .
1/4 c parmesan cheese, grated .
1/4 c fresh basil leaves, thinly sliced .
3 garlic cloves, minced .
1/2 lb fresh white mushrooms, sliced .
1 (14 1/2 oz) tomatoes, sliced .
2 zucchini, halved lengthwise then sliced crosswise

Directions

Step #1 Combine the bread crumbs, cheese, basil, & one-third of the garlic in a small bowl.
Step #2 Pound the beef slices until 1/8 inch thick.
Step #3 Sprinkle top the beef with 1/2 tsp slat & 1/8 tsp ground pepper.
Step #4 Spinkle he bread-crumb mixture evenly over the beef slices, pressing it so it adheres.
Step #5 Roll up each beef slice beginning with a short side.
Step #6 Secure each beef roll with a wooden pick.
Step #7 Heat the oil in large nonstick skillet over medium-high heat.
Step #8 Add the beef rolls & cook, turning every once in awhile, until browned on all sides, about 4 mins.
Step #9 Transfer the braciole to a plate.
Step #10 Add the mushrooms, & the remaining garlic, zucchini, 1/2 tsp salt & 1/8 tsp ground pepper to the skillet.
Step #11 Cook, stirring frequently, until the mushrooms are golden, about 5 mins.
Step #12 Return the beef with any accumulated juices to the skillet & stir in the the tomatoes with their juice; bring to a simmer.
Step #13 Cook, until the meat is very tender, covered, about 30 mins.
Step #14 Transfer the braciole to a platter; remove the wooden picks.
Step #15 Spoon the vegetables & sauce around & over the braciole.
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