Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, braciole with chunky tomato-mushroom sauce. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Braciole with chunky tomato-mushroom sauce is one of the most favored of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Braciole with chunky tomato-mushroom sauce is something that I have loved my entire life. They’re fine and they look fantastic.
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.
To begin with this recipe, we must first prepare a few components. You can have 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:
- Take 2 slices of light white bread, made into coarse crumbs ( 1 cub)
- Prepare 1/4 cup grated parmesan cheese
- Get 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
- Prepare 1 tbsp olive oil
- Make ready 1/2 lb white mushrooms, sliced
- Get 2 zucchini, halved lengthwise and then sliced
- Make ready 1 (14 1/2- ounce) can Italian plum tomatoes, tomatoes broken up and juice reserved
- Get 2 tbsp chopped fresh flat-leaf parsley
Enjoy pasta on a whole new level with this recipe. Baked Grouper with Chunky Tomato Sauce. The grouper is seared to give it a slightly crisp crust that can hold up to the moisture from the tomato sauce topping. Use a heavy oven-proof skillet that can go from stovetop to oven.
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
RAGÚ® Super Chunky Mushroom Sauce inspires a seasoned, well-balanced flavor in any dish. Enjoy the traditional taste with hearty mushrooms from start to finish. Contains one and a half servings of veggies in every ½ cup of sauce. Traditional Homemade Tomato Sauce made by Pasquale Sciarappa. Beef Braciole with Siena's Anthony Tarro.
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