Braciole with chunky tomato-mushroom sauce
2 slice(s), made into coarse crumbs (1 cup)
Grated Parmesan cheese
¼ cup(s), fresh leaves, lightly packed, thinly sliced
3 medium clove(s), minced
Uncooked lean beef round
16 oz, top, (or 8 thin slices), trimmed of all visible fat
¼ tsp, freshly ground
1 Tbsp, extra-virgin
½ pound(s), white, sliced
2 medium, halved lengthwise, then sliced crosswise
14½ 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.