My Mama's Braciole

Recipe Ingredients

8		Beef braciole
		= (beef very thinly sliced)
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
8		Prosciutto di Parma
1 1/2 cups	219g / 7.7oz	Plain bread crumbs
1/2 cup	118ml	Milk
2/3 cup	131g / 4.6oz	Parmigiano-Reggiano
1 cup	62g / 2.2oz	Onion - finely chopped (small)
1/2 cup	20g / 0.7oz	Flat-leaf parsley leaves - chopped
1 cup	146g / 5.1oz	Chopped arugula
		Plain round toothpicks - as needed
2 tablespoons	30ml	Extra-virgin olive oil
2		Garlic cloves - cracked away from
		Skin
2 tablespoons	30ml	Butter
12		Crimini mushrooms - finely chopped
2 tablespoons	30ml	Flour
1 cup	237ml	Dry white wine
1 cup	237ml	Beef broth
1 tablespoon	15ml	Tomato paste - (rounded)

Recipe Instructions

Season meat with salt and pepper. Top each slice of meat with a slice of prosciutto.

In a medium bowl, moisten bread crumbs with milk. Add grated cheese, onion, parsley, arugula, salt and pepper to the crumbs and combine well. Spread a thin layer of stuffing down the center of each beef slice and roll tightly. Fasten rolled meat with plain toothpicks.

Heat a large nonstick skillet over medium-high heat. Add oil to hot pan along with garlic. Set meat into pan and brown on all sides, 6 minutes. Remove the meat from the pan.

Add butter to the pan. Add mushrooms to the melted butter. Saute mushrooms 5 minutes. Add flour to the pan and cook 2 minutes. Whisk wine into the flour and mushrooms and scrape up pan drippings. Reduce wine 1 minute, then whisk in beef broth and tomato paste.

Set meat back into sauce and reduce heat to medium-low. Partially cover pan with a cover left ajar an inch. Simmer meat in sauce 10 to 15 minutes. Transfer beef rolls to a platter, removing toothpicks. Pour pan gravy down over the beef rolls and serve.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B69) - from the TV FOOD NETWORK

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