BEEF BRACIOLA - BRACIOLE

Beef Braciola - Braciole image

Provided by Alvin Towriss

Categories Meat

Time 2h

Yield 6 serving(s)

Number Of Ingredients 19

12 slices top round beef, about 1/4 inch thick
1/4 lb italian salami, minced
1/2 lb veal, ground
1/2 cup grated parmesan cheese
2 tablespoons butter, softened
1 cup soft white breadcrumb
1/2 cup milk
2 tablespoons minced parsley
1 egg, beaten
salt and pepper
12 very thin slices prosciutto
2 tablespoons olive oil
2 tablespoons butter
1 garlic clove
1 large onion, chopped
2 carrots, chopped
1 bay leaf
3/4-1 cup dry white wine
1 (32 ounce) can plum tomatoes, sieved (about 2 lbs.)

Steps:

Flatten slices of beef as thinley as possible.
Mix ground meats, cheese, butter, breadcrumbs soaked in milk and squeezed dry, parsley and egg.
Taste mixture and season with salt and pepper.
Place a slice of prosciutto on each slice of beef, spread with stuffing.
Roll slices tightly and tie with string.
Heat oil, butter together in large skillet.
Add garlic, onion, carrots and bay leaf, saute a few minutes.
Add beef rolls and brown well on all sides.
Stir in wine and cook over moderate heat until most of the liquid has evaporated.
Add tomatoes and bring to a boil.
Reduce heat to low and simmer for an hour or until the beef is fork tender.
The recipe does not say but I beleive it should be covered for this simmering.
Remove beef to a warm platter.
Strain pan liquid, return to skillet and cook for a few minutes until thickened to taste.
Pour over beef rolls and serve hot.