Recipe: Perfect Braciole with chunky tomato-mushroom sauce

Braciole with chunky tomato-mushroom sauce. In this video I will be making tomato sauce with braciole. The sauce in this video is the sauce I made a few weeks ago. Remove the braciole from the sauce.

Braciole with chunky tomato-mushroom sauce Remove the pork bone from the sauce and discard. For the braciole, place the steak pieces between two sheets of cling film onto a strong work. Braciole is traditionally cooked slowly, simmered in tomato sauce. You can have Braciole with chunky tomato-mushroom sauce using 12 ingredients and 5 steps. Here is how you cook that.

Ingredients of Braciole with chunky tomato-mushroom sauce

  1. Prepare 2 of slices of light white bread, made into coarse crumbs ( 1 cub).
  2. Prepare 1/4 cup of grated parmesan cheese.
  3. You need 1/4 cup of lightly packed thinly sliced fresh basil.
  4. Prepare 3 of garlic cloves, minced.
  5. You need 8 of thin slices of lean beef top round ( about one pound), trimmed.
  6. It's 1 tsp of salt.
  7. Prepare 1/4 tsp of black pepper.
  8. It's 1 tbsp of olive oil.
  9. It's 1/2 lb of white mushrooms, sliced.
  10. You need 2 of zucchini, halved lengthwise and then sliced.
  11. You need 1 of (14 1/2- ounce) can Italian plum tomatoes, tomatoes broken up and juice reserved.
  12. Prepare 2 tbsp of 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. How to Make Chunky Tomato Mushroom Sauce. Add mushrooms and saute until mushrooms are done and onions are tender.

Braciole with chunky tomato-mushroom sauce step by step

  1. Mixed together breadcrumbs. parmesan. basil and one-third of garlic in small bowl.
  2. 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..
  3. 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.
  4. 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.
  5. Transfer braciole to platter, remove wooden picks. Spoon vegetables and sauce around and over the braciole. Sprinkle with parsley.

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. This mushroom marinara sauce is so much better than any canned version! It's perfect for spaghetti, lasagna, chicken parmesan, as a dip for cheese sticks and anything you can think to use tomato sauce for. You can even add ground meat and make it a meat sauce!

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