Beef Braciole

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Beef Braciole

Yield 4

Author Laura McIntosh

Ingredients

• 1/2 Cup Italian Bread Crumbs
• 1/2 Cup Romano Cheese
• 1/4 Cup Pignoli Nuts
• 1/4 Cup Black Currents
• 4 Each Fresh Italian Parsley Sprigs, chopped
• 5 Tbsp Extra Virgin Olive Oil
• 4 Each (6-Oz) Slices of Beef Top Round
• 1 Each Medium Onion, chopped
• 1/2 Cup White Wine
• 1 Package (8-Oz) MontereyÒ CNR Sliced White Mushrooms
• 1 Each (28-Oz) Can Whole Pear Tomatoes, hand crush
• 5 Each Large Basil Leaves, chopped
• Salt and Pepper, to taste
• Cotton Twine (Can be purchased from your local butcher)

Instructions

1. In a large stainless steel bowl, mix the breadcrumbs, cheese, pignoli, currents, parsley, and 1 Tbsp. of extra virgin olive oil.
2. Spread the mixture evenly over the slices of beef. Next, roll and tie the meat with the butcher twine.
3. In a sauté pan, heat the rest of the oil and brown the rolled beef and set aside. Then add the onions to the same pan, sautéing until translucent.
4. Take the beef rolls you set aside and place them in the pan and add the wine. Cook for 2 minutes.
5. Add the mushrooms, tomatoes, basil, salt and pepper.
6. Bring to a boil and reduce to a simmer for approximately 1 hour, stirring occasionally.
7. Serve hot and enjoy!

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