Recipe: Perfect Braciole with chunky tomato-mushroom sauce

  • on September 18, 2021

Braciole with chunky tomato-mushroom sauce. 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.

Braciole with chunky tomato-mushroom  sauce Making braciole is part of the "Sunday sauce" tradition for many Italian-Americans. Braciole is a Neapolitan-style dish that is historically part of Pour the tomatoes in a large mixing bowl and break them up with your hands. Make them coarse if you like a chunky sauce, or really squish them with. You can cook Braciole with chunky tomato-mushroom sauce using 12 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Braciole with chunky tomato-mushroom sauce

  1. You need 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. It’s 3 of garlic cloves, minced.
  5. Prepare 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. Prepare 1 tbsp of olive oil.
  9. You need 1/2 lb of white mushrooms, sliced.
  10. Prepare 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.

A savory tomato sauce adds the finishing touch. Trim visible fat from brisket and skim fat from tomato mixture. Thinly slice beef across the grain. In a saucepan, warm tomato mixture; transfer to a shallow roasting pan.

Braciole with chunky tomato-mushroom sauce instructions

  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.

One particular dish was this Braciole in Tomato sauce. Made from using cheap cuts of meat filleted nicely and breaded twice using stale bread and Today, from our Canadian kitchen, I give you our experience and recipe for Braciole in Tomato Sauce and Roasted Veggies. How to Make Chunky Tomato Mushroom Sauce. Add mushrooms and saute until mushrooms are done and onions are tender. The grouper is seared to give it a slightly crisp crust that can hold up to the moisture from the tomato sauce topping.

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