Recipe of Speedy Braciole with chunky tomato-mushroom sauce
Braciole with chunky tomato-mushroom sauce.
Hi, I am Nadine. Today, I will show you a way to make braciole with chunky tomato-mushroom sauce recipe. Never miss today's recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it's super satisfying.
Braciole with chunky tomato-mushroom sauce Recipe
Braciole with chunky tomato-mushroom sauce is one of the most favored of recent trending meals on earth. It's appreciated by millions every day. It's easy, it is quick, it tastes delicious. Braciole with chunky tomato-mushroom sauce is something that I have loved my entire life. They are nice and they look fantastic.
Braciole with chunky tomato-mushroom sauce is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. Braciole with chunky tomato-mushroom sauce is something that I've loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can have braciole with chunky tomato-mushroom sauce using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Braciole with chunky tomato-mushroom sauce:
- Prepare 2 of slices of light white bread, made into coarse crumbs ( 1 cub).
- Get 1/4 cup of grated parmesan cheese.
- Prepare 1/4 cup of lightly packed thinly sliced fresh basil.
- Prepare 3 of garlic cloves, minced.
- Make ready 8 of thin slices of lean beef top round ( about one pound), trimmed.
- Make ready 1 tsp of salt.
- Make ready 1/4 tsp of black pepper.
- Make ready 1 tbsp of olive oil.
- Take 1/2 lb of white mushrooms, sliced.
- Get 2 of zucchini, halved lengthwise and then sliced.
- Get 1 of (14 1/2- ounce) can Italian plum tomatoes, tomatoes broken up and juice reserved.
- Get 2 tbsp of chopped fresh flat-leaf parsley.
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.
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