Braciole With Chunky Tomato-mushroom Sauce

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 2 slices bread, made into coarse crumbs (use light bread)
• 1/4 cup parmesan cheese, grated
• 1/4 cup fresh basil leaf, thinly sliced
• 3 garlic cloves, minced
• 8 slices beef top round steak, boneless trimmed of all visible fat (about 1 pound)
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1 tablespoon extra virgin olive oil
• 1/2 lb fresh mushroom, sliced
• 2 zucchini, halved lengthwise then sliced crosswise
• 1 (14 1/2 ounce) tomatoes, diced

Recipe

• 1 combine the bread crumbs, cheese, basil, and one-third of the garlic in a small bowl.
• 2 pound the beef slices until 1/8 inch thick.
• 3 sprinkle the beef with 1/2 teaspoon slat and 1/8 teaspoon ground pepper. sprinkle he bread-crumb mixture evenly over the beef slices, pressing it so it adheres. roll up each beef slice beginning with a short side. secure each beef roll with a wooden pick.
• 4 heat the oil in large nonstick skillet over medium-high heat. add the beef rolls and cook, turning occasionally, until browned on all sides, about 4 minutes. transfer the braciole to a plate.
• 5 add the mushrooms, zucchini, and the remaining garlic, 1/2 teaspoon salt and 1/8 teaspoon ground pepper to the skillet.
• 6 cook, stirring frequently, until the mushrooms are golden, about 5 minutes.
• 7 return the beef with any accumulated juices to the skillet and stir in the tomatoes with their juice; bring to a simmer.
• 8 cook, covered, until the meat is very tender, about 30 minutes.
• 9 transfer the braciole to a platter; remove the wooden picks. spoon the vegetables and sauce around and over the braciole.