My Mama's Braciole
This classic Italian recipe comes from Rachael Ray's mama, and now it can be a staple in your family too!
Author: The Chef
Recipe type: Main dish
- 8 slices beef braciole, beef very thinly sliced
- Coarse salt and black pepper
- 8 slices prosciutto di Parma
- 1½ cups plain bread crumbs, eyeball it
- ½ cup milk, eyeball it
- ⅔ cup Parmigiano-Reggiano, 3 handfuls
- 1 small onion, finely chopped
- ½ cup flat-leaf parsley leaves, a couple of handfuls, chopped
- 1 cup chopped arugula
- Plain round toothpicks
- 2 tablespoon extra-virgin olive oil, 2 turns of the pan
- 2 cloves garlic, cracked away from skin
- 2 tablespoons butter
- 12 crimini mushrooms, finely chopped
- 2 tablespoons flour
- 1 cup dry white wine
- 1 cup beef broth
- 1 rounded tablespoon tomato paste
- 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 a 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.