My Mama's Braciole

Total Time:
35 min
15 min
20 min

4 servings

  • 8 slices beef braciole, beef very thinly sliced
  • Coarse salt and black pepper
  • 8 slices prosciutto di Parma
  • 1 1/2 cups plain bread crumbs, eyeball it
  • 1/2 cup milk, eyeball it
  • 2/3 cup Parmigiano-Reggiano, 3 handfuls
  • 1 small onion, finely chopped
  • 1/2 cup flat-leaf parsley leaves, a couple of handfuls, chopped
  • 1 cup chopped arugula
  • Plain round toothpicks
  • 2 tablespoon extra-virgin olive oil, 2 turns of the pan
  • 2 cloves garlic, cracked away from skin
  • 2 tablespoons butter
  • 12 crimini mushrooms, finely chopped
  • 2 tablespoons flour
  • 1 cup dry white wine
  • 1 cup beef broth
  • 1 rounded tablespoon tomato paste
Watch how to make this recipe.
  • 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 center of each beef slice and roll tightly. Fasten rolled meat with plain toothpicks.

  • Heat a large nonstick 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. Saute 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.

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