Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, braciole with chunky tomato-mushroom sauce. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Braciole with chunky tomato-mushroom sauce is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Braciole with chunky tomato-mushroom sauce is something which I have loved my whole life. They’re nice and they look fantastic.
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.
To begin with this particular recipe, we have to prepare a few components. You can have 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
- Make ready 1/4 cup lightly packed thinly sliced fresh basil
- Prepare 3 garlic cloves, minced
- Get 8 thin slices of lean beef top round ( about one pound), trimmed
- Get 1 tsp salt
- Get 1/4 tsp black pepper
- Prepare 1 tbsp olive oil
- Prepare 1/2 lb white mushrooms, sliced
- Get 2 zucchini, halved lengthwise and then sliced
- Make ready 1 (14 1/2- ounce) can Italian plum tomatoes, tomatoes broken up and juice reserved
- Get 2 tbsp chopped fresh flat-leaf parsley
Braciole is traditionally cooked slowly, simmered in tomato sauce. 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. Authentic Italian Braciole is best when served on its own however Add the tomato sauce to the pot and lower the heat to low.
Instructions 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
Cover and cook the braciole for an hour I also added some minced sauté mushrooms on top of bread mixture before adding provolone. Remove the braciole from the sauce. Pour half the tomato sauce into the bowl of a food processor. Use kitchen shears to cut the tomatoes before removing them from the can. How to Make Chunky Tomato Mushroom Sauce.
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