Braciole with Chunky Tomato-Mushroom Sauce
- Total Time
Braciole is a typical Italian-American dish, usually prepared as part of an expansive Sunday family dinner.
white bread2 slice(s), made into coarse crumbs (1 cup)
grated Parmesan cheese¼ cup(s)
basil¼ cup(s), fresh leaves, lightly packed, thinly sliced
garlic clove(s)3 clove(s), medium, minced
uncooked lean beef round16 oz, top, (or 8 thin slices), trimmed of all visible fat
table salt½ tsp
black pepper¼ tsp, freshly ground
olive oil1 Tbsp, extra-virgin
fresh mushroom(s)½ pound(s), white, sliced
uncooked zucchini2 medium, halved lengthwise, then sliced crosswise
plum tomato(es)14 ½ oz, canned, Italian, broken up
- Combine the bread crumbs, cheese, basil, and one-third of the garlic in a small bowl.
- Pound the beef slices between pieces of plastic wrap until 1/8-inch thick. Sprinkle the beef with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Sprinkle the bread-crumb mixture evenly over the beef slices, pressing it so it adheres. Roll up each beef slice beginning with a short side. Secure each beef roll with a wooden pick.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the beef rolls and cook, turning occasionally, until browned on all sides, about 4 minutes. Transfer the braciole to a plate.
- Add the mushrooms, zucchini, and the remaining two-thirds garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper to the skillet. Cook, stirring frequently, until the mushrooms are golden, about 5 minutes. Return the beef with any accumulated juices to the skillet and stir in the tomatoes with their juice; bring to a simmer. Cook, covered, until the meat is very tender, about 30 minutes.
- Transfer the braciole to a platter; remove the wooden picks. Spoon the vegetables and sauce around and over the braciole. Yields 2 braciole with 1 1/2 cups vegetables and sauce per serving.