Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, braciole with chunky tomato-mushroom sauce. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
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. Braciole is an Italian dish, consisting of slices of meat that are rolled with various ingredients pan-fried or grilled, often in their own juice or in.
Braciole with chunky tomato-mushroom sauce is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Braciole with chunky tomato-mushroom sauce is something that I have loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can cook 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 slices of light white bread, made into coarse crumbs ( 1 cub)
- Make ready 1/4 cup grated parmesan cheese
- Prepare 1/4 cup lightly packed thinly sliced fresh basil
- Prepare 3 garlic cloves, minced
- Prepare 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
- Take 1/2 lb white mushrooms, sliced
- Make ready 2 zucchini, halved lengthwise and then sliced
- Make ready 1 (14 1/2- ounce) can Italian plum tomatoes, tomatoes broken up and juice reserved
- Prepare 2 tbsp chopped fresh flat-leaf parsley
How to Make Chunky Tomato Mushroom Sauce. Add mushrooms and saute until mushrooms are done and onions are tender. Use kitchen shears to cut the tomatoes before removing them from the can. Italian Pot Roast With Mushroom Sauce With Beef Roast, Olive Oil, Low Sodium Beef Broth, Red Wine, Garlic, Italian Seasonings, Sliced Mushrooms, Onion, Carrots Braciole with a Red Wine Sauce is made with flank steak rolled up with cheese and herbs and covered in a rich red wine sauce.
Instructions 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
Remove the braciole from the sauce. Pour half the tomato sauce into the bowl of a food processor. This mushroom marinara sauce is so much better than any canned version! Share this Use kitchen shears to cut the tomatoes before removing them from the can. Mash tomato sauce with potato masher until chunky-smooth.
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