Beef Braciola - Braciole

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 12 slices top round beef, about 1/4 inch thick
• 1/4 lb italian salami, minced
• 1/2 lb veal, ground
• 1/2 cup grated parmesan cheese
• 2 tablespoons butter, softened
• 1 cup soft breadcrumb
• 1/2 cup milk
• 2 tablespoons minced parsley
• 1 egg, beaten
• salt and pepper
• 12 very thin slices prosciutto
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 garlic clove
• 1 large onion, chopped
• 2 carrots, chopped
• 1 bay leaf
• 3/4-1 cup dry wine
• 1 (32 ounce) can plum tomatoes, sieved (about 2 lbs.)

Recipe

• 1 flatten slices of beef as thinley as possible.
• 2 mix ground meats, cheese, butter, breadcrumbs soaked in milk and squeezed dry, parsley and egg.
• 3 taste mixture and season with salt and pepper.
• 4 place a slice of prosciutto on each slice of beef, spread with stuffing.
• 5 roll slices tightly and tie with string.
• 6 heat oil, butter together in large skillet.
• 7 add garlic, onion, carrots and bay leaf, saute a few minutes.
• 8 add beef rolls and brown well on all sides.
• 9 stir in wine and cook over moderate heat until most of the liquid has evaporated.
• 10 add tomatoes and bring to a boil.
• 11 reduce heat to low and simmer for an hour or until the beef is fork tender.
• 12 the recipe does not say but i beleive it should be covered for this simmering.
• 13 remove beef to a warm platter.
• 14 strain pan liquid, return to skillet and cook for a few minutes until thickened to taste.
• 15 pour over beef rolls and serve hot.