Beef Braciole - A Beautiful Italian Entree - Easy to Prepare
1 pkg. white button mushrooms, chopped
2 tblsp. extra virgin olive oil
1 pkg. thinly sliced beef milanese, 7-8 pieces (available in grocery meat case)
salt
freshly ground black pepper
1 32 oz. container part skim ricotta cheese
1 egg, lightly beaten
2 garlic cloves, finely chopped
1 bunch fresh parsley, finely chopped (substitute 1 tsp. dried parsley flakes)
1 tsp. dried basil
1/4 tsp. red pepper flakes (substitute 1/8 tsp. cayenne pepper)
1 14.5 oz. can diced tomatoes
toothpicks
grated parmesan or peccorino romano cheese
In large frying pan (with cover), saute mushroom pieces until softened, remove and set aside.
Lightly salt and pepper beef on both sides, careful not to tear the pieces.
Add egg, garlic, parsley, basil, pepper flakes and mushrooms to ricotta and mix well.
Spoon 2-3 tblsp. ricotta mixture onto each piece of meat and roll up, tucking in ends to prevent leakage.
Skewer with toothpicks to secure rolls. Brown (high heat) each roll on all sides in pan. Cover with diced tomatoes, lower
heat, cover and cook for additional 15-20 minutes. Garnish with grated cheese and fresh parsley.