Easy making recipe Braciole with chunky tomatomushroom sauce with 12 ingredients and 5 stages of easy cooking, which is fast and tasty.
Without fail recipe ultimate Braciole with chunky tomato-mushroom sauce easy, delicious, practical.
Good Evening mother, now you get make recipe Braciole with chunky tomato-mushroom sauce with 12 ingredients and 5 steps. Next this is how to cook, please read carefully.
In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 12 ingredients and 5 stages of easy cooking Braciole with chunky tomato-mushroom sauce.
Ingredients all Braciole with chunky tomato-mushroom sauce
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Prepare : slices of light white bread, made into coarse crumbs ( 1 cub).
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Prepare : grated parmesan cheese.
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Prepare : lightly packed thinly sliced fresh basil.
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Needed : garlic cloves, minced.
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Needed : thin slices of lean beef top round ( about one pound), trimmed.
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Needed : salt.
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Needed : black pepper.
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Prepare : olive oil.
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Prepare : white mushrooms, sliced.
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Prepare : zucchini, halved lengthwise and then sliced.
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Needed : (14 1/2- ounce) can Italian plum tomatoes, tomatoes broken up and juice reserved.
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Prepare : chopped fresh flat-leaf parsley.
If all cooking materials Braciole with chunky tomato-mushroom sauce it’s ready, We’re going into the cooking stage. Below is how to cooking with fast.
Process Cooking Braciole with chunky tomato-mushroom sauce
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Mixed together breadcrumbs. parmesan. basil and one-third of garlic in small bowl.
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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..
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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.
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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.
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Transfer braciole to platter, remove wooden picks. Spoon vegetables and sauce around and over the braciole. Sprinkle with parsley.
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