My Mama's Braciole

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Fast Track to Family Time

Rated: 5 stars out of 5Rate itRead users' reviews (28)

RECIPE
COMMENTS & REVIEWS(28)

Cook Time:
20 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 20 min
Total:: 35 min

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Ingredients

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

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 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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Comments & Reviews

recipe My Mama's Braciole
Linda binghamton, NY 08-22-2008
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my mama's braciole
Rated: 5 stars out of 5

this is the first time I ever made Braciole from scratch, My husband loved them. I will never buy store brand again. good... recipe!!!!!Read more
recipe My Mama's Braciole
Ida Fontana, CA 05-23-2008
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Just a little bit more to the touch
Rated: 3 stars out of 5

Well, I must say, this meat and the stuffing was delicious. I added some moistened currants, as well as the toasted pine... nuts, as suggested in other reviews and it was super. Added just a touch of sweetness that was mouth watering. The sauce, on the other hand, was not very good at all. I don't know if maybe I used the wrong type of dry white wine, but it was too strong and the flavor of it overpowered all the other ingredients. Luckily, I tasted it before putting my meat rolls into it. I decided to make my own sauce, which I made a bit more tomatoey than Rachel's is, and my 4 kids and my husband loved it! DEFENITELY ADD THE CURRANTS(moistened in a little water, then drained) AND TOASTED PINE NUTS. YUM!Read more
recipe My Mama's Braciole
KATHY Millington, TN 10-04-2007
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Delicious
Rated: 5 stars out of 5

Have tried two Braciole Recipes and both are so moist tender and jus luv the flavor.
recipe My Mama's Braciole
MARIENNE Binghamton, NY 01-06-2007
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A new family tradition
Rated: 5 stars out of 5

I made this New Years Day for my family Christmas Dinner and everyone loved it! It took a little more prep time since I had... to slice the steak thinner because it using the meat tenderizer wasn't working. It turned out delicious. I think a new family tradition has begun!Read more
recipe My Mama's Braciole
Carol Apopka, FL 07-09-2006
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Awesome
Rated: 5 stars out of 5

Easy to follow, and amazing taste am actually making it again the whole family loved it
recipe My Mama's Braciole
Anonymous 04-03-2006
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Good, but I need to change some things up for next time...
Rated: 4 stars out of 5

(Review is a little long, but might be useful to others:) Overall good recipe. It is easy, but a little time consuming. ... Very good ingredients, work very well together. My daughter said it was very fancy! Sauce: Sauce is fantastic, even my children liked it. I used egg noodles to accompany the meat and sauce and thought those would work best, and was right, the sauce is thick and worked well with the egg noodles. Stuffing: I used spinach instead of arugula and I cooked the spinach in salted water for about 30 seconds and then transferred the spinach to cold water to stop the cooking. (Make sure to squeeze out extra water when you do this).I think that worked well with the stuffing. I also used parmasean cheese from a jar (I know, I know, but was too lazy to grate it myself). The dry parmasean worked great, but might add some fresh next time just for some other texture. Meat: I used a flank steak, but my mistake was not cutting into 8 steaks to roll individually. I think this would have helped afterwards so I didn't have to cut into individual rolls with the stuffing inside, thus stuffing coming out. Also, cooking time wasn't long enough, the meat turned out medium-rare. Unless you like it that way, which we don't, make sure to make the steak into smaller steaks like I suggested above. I had to put into the oven for a little longer cooking time. This is the first time I had this recipe, and I can't wait to try to make it again!Read more