Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, braciole with chunky tomato-mushroom sauce. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Braciole with chunky tomato-mushroom sauce is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Braciole with chunky tomato-mushroom sauce is something that I’ve loved my entire life. They are fine and they look wonderful.
Return beef with any accumulated juices to skillet and stir in tomatoes with their juice, bring to a simmer. 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 to the pot while the beef simmers in the bubbling tomato sauce, to add flavor to what Sicilian cooks refer to as "Sunday gravy." Add the wine to the pan and bring to a boil, and stir in the tomato sauce. Remove the braciole from the sauce.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook braciole with chunky tomato-mushroom sauce using 12 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Braciole with chunky tomato-mushroom sauce:
- Get 2 slices of light white bread, made into coarse crumbs ( 1 cub)
- Take 1/4 cup grated parmesan cheese
- Make ready 1/4 cup lightly packed thinly sliced fresh basil
- Make ready 3 garlic cloves, minced
- Get 8 thin slices of lean beef top round ( about one pound), trimmed
- Take 1 tsp salt
- Make ready 1/4 tsp black pepper
- Get 1 tbsp olive oil
- Prepare 1/2 lb white mushrooms, sliced
- Prepare 2 zucchini, halved lengthwise and then sliced
- Prepare 1 (14 1/2- ounce) can Italian plum tomatoes, tomatoes broken up and juice reserved
- Take 2 tbsp chopped fresh flat-leaf parsley
Add onion and cook until tender. Stir in the tomato sauce, water, Italian seasoning, sugar and remaining salt and pepper. In a large casserole pot, heat oil over medium-high heat. Add celery and carrot and season with salt and pepper.
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
In a large casserole pot, heat oil over medium-high heat. Add celery and carrot and season with salt and pepper. Braciole Stuffing and Rolling Up The Braciole. I have placed below some important steps of how I prepare the braciole. Braciole is a magical stuffed and rolled up steak that cooks in the sauce all Sunday afternoon and we would always fight for at the table because there was never enough of this yummy stuff!
So that is going to wrap this up for this exceptional food braciole with chunky tomato-mushroom sauce recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
