Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, braciole with chunky tomato-mushroom sauce. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Braciole with chunky tomato-mushroom sauce is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Braciole with chunky tomato-mushroom sauce is something that I’ve loved my entire life. They are fine and they look fantastic.
Learn how to make Braciole with chunky tomato-mushroom sauce & see the Smartpoints value of this great recipe. Braciole is an Italian-American stuffed-and-rolled beef dish, usually prepared as part of an expansive Sunday family dinner. We add a generous amount of mushrooms and zucchini.
To begin with this particular recipe, we have to prepare a few components. You can cook braciole with chunky tomato-mushroom sauce using 12 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Braciole with chunky tomato-mushroom sauce:
- Take 2 slices of light white bread, made into coarse crumbs ( 1 cub)
- Take 1/4 cup grated parmesan cheese
- Make ready 1/4 cup lightly packed thinly sliced fresh basil
- Prepare 3 garlic cloves, minced
- Prepare 8 thin slices of lean beef top round ( about one pound), trimmed
- Prepare 1 tsp salt
- Prepare 1/4 tsp black pepper
- Get 1 tbsp olive oil
- Take 1/2 lb white mushrooms, sliced
- Prepare 2 zucchini, halved lengthwise and then sliced
- Get 1 (14 1/2- ounce) can Italian plum tomatoes, tomatoes broken up and juice reserved
- Make ready 2 tbsp chopped fresh flat-leaf parsley
How to Make Chunky Tomato Mushroom Sauce. Add mushrooms and saute until mushrooms are done and onions are tender. This mushroom marinara sauce is so much better than any canned version! RAGÚ® Super Chunky Mushroom Sauce inspires a seasoned, well-balanced flavor in any dish.
Instructions to make Braciole with chunky tomato-mushroom sauce:
- Mixed together breadcrumbs. parmesan. basil and one-third of garlic in small bowl
- 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.
- 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
- 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
- Transfer braciole to platter, remove wooden picks. Spoon vegetables and sauce around and over the braciole. Sprinkle with parsley
Enjoy the traditional taste with hearty mushrooms from start to finish. Contains one and a half servings of veggies in every ½ cup of sauce. Use kitchen shears to cut the tomatoes before removing them from the can. Mix in diced tomatoes, tomato sauce, sugar, oregano and salt. It's so easy to make and.
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