BRACIOLE IN RED WINE SAUCE
2 lbs Eye Round Beef Roast (cut into 1/4 inch slices, about 12-14 Slices)
2 cps Italian bread, day old
1 cp milk
4 tbs olive oil
3-4 slices of prosciutto, chopped
1 small onion, minced (about 1 cup)
1 clove garlic, minced
6 -10 oz mushrooms: Crimini, Porcini, Baby Bella
2 tbsp pine nuts
2 tbsp parsley
1 tsp oregano
1/2 tsp salt
1/4 tsp ground black pepper
1/2 cp white wine
1/2 cp grated parmesan cheese
1/2 cp flour, sifted and 1/4 tsp salt and 1/4 tsp pepper
6 tbsps olive oil
2 tbsp butter
1 tsp salt
1/2 tsp pepper
1 tbsps tomato paste
pinch crushed red pepper
1-2 cloves of garlic minced or 2 tsp granulated garlic
2 tbsp spoon fresh tarragon ,chopped
1 cup Red Wine
2 cup Beef broth mixed with 1 tbls flour
Put 4 tbsp of olive oil in frying pan. Add prosciutto, onion and garlic. Fry until onions are translucent. Add 2 tbsp chopped parsley, 1 tsp oregano, pine nuts, 1/4 tsp salt, and 1/4 tsp ground black pepper. Moisten with 1/2 cup white wine. Cook off wine and add to bread crumb and milk mixture along with 1/2 cup grated parmesan cheese
Roll The bracioles
Pound each cutlet to 1/8” thickness with the flat side of a tenderizing hammer. Be careful not to poke holes thru the meat.
Season cutlets with a drizzle of olive oil, a pinch of salt, pepper. Place 1-2 tbsp of stuffing in middle of cutlet and spread leaving 1/2” space from all sides. Roll cutlet into a cigar shape and tie with kitchen twine or fasten with tooth pick.
Fry The Braciole
Take each braciole and roll in flour mixed with salt and pepper.
In a frying pan place 6 -8 tables of olive oil. Place bracioles in oil on medium heat and fry until browned on all sides. Remove from pan.
Put a couple tbsp of olive oil and 2 tbsp of butter in the same pan. Fry garlic (unless using granulated garlic then you can add at the end) and a pinch of crushed red pepper. Add tomato paste and fry for a few seconds. Add 1 cup red wine and 2 cups of beef broth mixed with 1 tbsp of flour. Stir in salt and pepper. Bring to a boil, then to a simmer. Place bracioless back into the sauce and simmer until sauce starts to thicken. Remove Bracioles from pan again, add tarragon to sauce and continue to cook till sauce thickens a bit more. Remove toothpicks from bracioles and arrange on plate, as you like, with some sauce.
Decorate with tarragon leaves and lemon zest.