Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, braciole with chunky tomato-mushroom sauce. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Learn how to make Braciole with chunky tomato-mushroom sauce & see the Smartpoints value of this great recipe. Braciole is an Italian-American stuffed-and-rolled beef dish, usually prepared as part of an expansive Sunday family dinner. We add a generous amount of mushrooms and zucchini.
Braciole with chunky tomato-mushroom sauce is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Braciole with chunky tomato-mushroom sauce is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook braciole with chunky tomato-mushroom sauce using 12 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Braciole with chunky tomato-mushroom sauce:
- Prepare 2 slices of light white bread, made into coarse crumbs ( 1 cub)
- Make ready 1/4 cup grated parmesan cheese
- Get 1/4 cup lightly packed thinly sliced fresh basil
- Take 3 garlic cloves, minced
- Make ready 8 thin slices of lean beef top round ( about one pound), trimmed
- Take 1 tsp salt
- Prepare 1/4 tsp black pepper
- Get 1 tbsp olive oil
- Prepare 1/2 lb white mushrooms, sliced
- Take 2 zucchini, halved lengthwise and then sliced
- Get 1 (14 1/2- ounce) can Italian plum tomatoes, tomatoes broken up and juice reserved
- Get 2 tbsp chopped fresh flat-leaf parsley
This recipe is a quicker method: roasting the beef in high heat and pairing with tiny Transfer meat and tomatoes with their juices to serving platter. This content is created and maintained by a third party, and imported onto this page to. For the tomato sauce, place the puréed tomatoes, tomato paste and water into a large saucepan over a medium heat and bring the mixture to a simmer. Remove the pork bone from the sauce and discard.
Steps to make Braciole with chunky tomato-mushroom sauce:
- Mixed together breadcrumbs. parmesan. basil and one-third of garlic in small bowl
- Place beef between two pieces of plastic wrap and pound with meat mallet or rolling pin until 1/8" inch thick. Sprinkle beef with half teaspoon of salt and 1/8 teaspoon of pepper. Sprinkle bread crumb mixture evenly over slices of beef, pressing gently so it adheres. Roll up each slice beginning with short side. Secure each roll with wooden pick.
- Heat oil in large heavy nonstick skillet over medium-high heat. Add beef rolls and cook until browned on all sides, about 4 minutes. Then transfer to a plate
- Add mushrooms, zucchini and remaining two thirds of the garlic half teaspoon salt and 1 /8 teaspoon pepper to skillet. Cook, stirring frequently, until mushrooms are golden, about 5 minutes. Return beef with any accumulated juices to skillet and stir in tomatoes with their juice, bring to a simmer. Cook, covered, until meat is fork tender, about 30 minutes longer
- Transfer braciole to platter, remove wooden picks. Spoon vegetables and sauce around and over the braciole. Sprinkle with parsley
For the braciole, place the steak pieces between two sheets of cling film onto a strong work. How to Make Chunky Tomato Mushroom Sauce. Add mushrooms and saute until mushrooms are done and onions are tender. Authentic Italian Braciole is best when served on its own however Add the tomato sauce to the pot and lower the heat to low. Cover and cook the braciole for an hour I also added some minced sauté mushrooms on top of bread mixture before adding provolone.
So that is going to wrap this up with this exceptional food braciole with chunky tomato-mushroom sauce recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
