How to Make Perfect Braciole with chunky tomato-mushroom sauce

Braciole with chunky tomato-mushroom sauce.

You can cook Braciole with chunky tomato-mushroom sauce using 12 ingredients and 5 steps. Here is how you cook that.

Ingredients of Braciole with chunky tomato-mushroom sauce

1. Prepare 2 of slices of light white bread, made into coarse crumbs ( 1 cub).
2. Prepare 1/4 cup of grated parmesan cheese.
3. Prepare 1/4 cup of lightly packed thinly sliced fresh basil.
4. You need 3 of garlic cloves, minced.
5. You need 8 of thin slices of lean beef top round ( about one pound), trimmed.
6. You need 1 tsp of salt.
7. It's 1/4 tsp of black pepper.
8. Prepare 1 tbsp of olive oil.
9. It's 1/2 lb of white mushrooms, sliced.
10. It's 2 of zucchini, halved lengthwise and then sliced.
11. You need 1 of (14 1/2- ounce) can Italian plum tomatoes, tomatoes broken up and juice reserved.
12. Prepare 2 tbsp of chopped fresh flat-leaf parsley.

Braciole with chunky tomato-mushroom sauce step by step

1. Mixed together breadcrumbs. parmesan. basil and one-third of garlic in small bowl.
2. 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..
3. 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.
4. 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.
5. Transfer braciole to platter, remove wooden picks. Spoon vegetables and sauce around and over the braciole. Sprinkle with parsley.

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