ROUND*****Beef Braciole (Mushroom Sauce)

By Unblond1

17/10/15 - Exc for both. We both preferred it over the rouladen recipe and I certainly prefer this over the Braciole in tomato sauce recipe. Served with instant polenta - perfect match!

Ingredients

• 5 - 8 slices beef braciole from Tarinis (1 layer is about 10 ounces)
• Coarse salt and black pepper
• 3 - 4 slices prosciutto di Parma, halved
• 1/2 cup panko
• 2 tablespoons milk
• 1/3 cup (20 - 30 grams) freshly grated Parmigiano-Reggiano
• 1/2 small onion, finely chopped
• 1/4 cup flat-leaf parsley leaves, chopped
• 1/2 cup chopped arugula or spinach arugula blend
• Plain round toothpicks
• 2 tablespoon extra-virgin olive oil
• 2 cloves garlic, cracked away from skin (removed before serving)
• 2 tablespoons becel or butter
• 12 crimini mushrooms, finely chopped
• 3 - 4 small sprigs fresh thyme (removed before serving) oops forgot this!
• 2 tablespoons flour
• 1/2 ounce dried porcini mushrooms
• 1 cup dry red wine
• 1 can consome (no water)
• 1 rounded tablespoon tomato paste
• (Rachel Ray)

Details

Servings 6

Preparation

Step 1

Bread dried mushrooms into small pieces and soak in wine for 30 minutes to reconstitute. Strain and reserve wine.

Season meat with salt and pepper. Top each slice of meat with a half-slice of prosciutto.

In a medium bowl, moisten bread crumbs with milk. Add grated cheese, onion, parsley, arugula, salt and pepper to the crumbs and combine well. (I added the onion to the sauce with the mushrooms, not to the stuffing) Spread a thin layer of stuffing down the center of each beef slice and roll tightly. Fasten rolled meat with toothpicks.

Heat a large nonstick skillet over medium high heat. Add oil to hot pan along with garlic. Set meat into pan and brown on all sides, 6 minutes. Remove the meat from the pan. Add butter to the pan and melt. Add fresh mushrooms and onions to the melted butter and saute for 5 minutes. Add flour to the pan and cook 2 minutes. Whisk wine into the pan and scrape up pan drippings. Reduce wine 1 minute, then whisk in beef broth and tomato paste. Stir in dried mushrooms. Set meat back into sauce and reduce heat to low. Cover pan and simmer meat in sauce about 1 hour, until tender.

To serve, transfer beef rolls to a platter, removing toothpicks. Pour pan gravy over the beef rolls and serve with polenta or parsnip mash or noodles - something to soak up the sauce with.

Makes 5 - 8 servings, dependent on how many pieces come in one layer of steak

Nutrition Facts

6 Servings

Calories 274.3
Total Fat 13.6 g
Saturated Fat 3.4 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 6.1 g
Cholesterol 37.8 mg
Sodium 772.4 mg
Potassium 301.0 mg
Total Carbohydrate 12.3 g
Dietary Fiber 1.2 g
Sugars 1.7 g
Protein 20.1 g

7 Servings

Calories 237.9
Total Fat 11.8 g
Saturated Fat 3.0 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 5.2 g
Cholesterol 33.3 mg
Sodium 681.0 mg
Potassium 258.0 mg
Total Carbohydrate 10.6 g
Dietary Fiber 1.0 g
Sugars 1.5 g
Protein 17.5 g

8 Servings

Calories 210.7
Total Fat 10.5 g
Saturated Fat 2.7 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 4.5 g
Cholesterol 29.9 mg
Sodium 612.4 mg
Potassium 225.8 mg
Total Carbohydrate 9.2 g
Dietary Fiber 0.9 g
Sugars 1.3 g
Protein 15.6 g