Braciole are pan-fried or grilled slices of meat filled with a Parmigiano-Reggiano, herb and breadcrumb filling – and are absolutely to die for.
ingredients
directions
Season meat with salt and pepper. Top each slice of meat with a 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. Spread a thin layer of stuffing down the centre of each beef slice and roll tightly. Fasten rolled meat with plain toothpicks.
Heat a large non-stick skillet over medium high heat. Add oil to a 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. Add mushrooms to the melted butter. Sauté mushrooms 5 minutes. Add flour to the pan and cook 2 minutes. Whisk wine into the flour and mushrooms and scrape up pan drippings. Reduce wine 1 minute, then whisk in beef broth and tomato paste.
Set meat back into sauce and reduce heat to medium-low. Partially cover pan with a cover left ajar an inch. Simmer meat in sauce 10 to 15 minutes. Transfer beef rolls to a platter, removing toothpicks. Pour pan gravy down over the beef rolls and serve.