Beef Braciole with Mushroom Tomato Sauce

5 from 25 votes

Beef Braciole with Mushroom Tomato Sauce

My restaurant-style beef braciole with a mushroom tomato sauce may not be your Grandmother's braciole but I promise it will bring smiles to your dinner table and soon become a family favorite.

Prep Time15

Cook Time30

Total Time45

Course: Entree

Cuisine: Italian - American

Servings:

Calories: 993kcal

Ingredients

Braciole Stuffing

8 oz ricotta cheese full fat or part skim
½ c grated Romano cheese
1 large egg beaten
4 oz baby spinach cooked and chopped
¼ cup roasted red peppers chopped - optional
½ teaspoon granulated garlic
½ teaspoon granulated onion
¼ teaspoon black pepper

Braciole Assembly

1 ¼ lb eye round trimmed or beef of your choice - sliced thin and pounded
¼ proscuitto sliced thin
1 large egg
½ cup milk or water for egg wash
1 cup flour seasoned with sea salt and pepper
2 cups bread crumbs Italian seasoned, panko, or plain

Mushroom Sauce

8 oz mushrooms sliced
½ cup Sambuca
½ cup Romano cheese grated
2 cups marinara homemade or your favorite brand
re-season to tastes

US Customary - Metric

Instructions

Braciole Stuffing

Start by briefly cooking the spinach in a little water (2-3 Minutes). Once the spinach has been prepared allow it to cool and then squeeze out any remaining water.
Chop the spinach so that the pieces are easier to deal with when mixing.
Mix the ricotta, spinach, roasted red peppers, Romano cheese, beaten egg and seasonings together.
*Refrigerate until needed.

Beef Baciole

Trim any excess fat, and grizzle from meat you'll be using for the braciole. Slice the meat, against the grain, just like you would cut it if it was a roast.
*Each piece will weigh 2-3 ounces
Use a meat hammer and pound each piece of beef thin. Pound out each side, but don't pound so hard that you tear the meat. As you pound the steaks, don’t just pound straight down. You need to hold the piece and almost push it outwards as you hit the meat trying to stretch it as you pound.
*This will also help tenderized the meat, your meat hammer should have a ridged side that helps with the tenderizing.
After pounding the meat, lay a piece of prosciutto on top of the beef before adding the ricotta stuffing.
Add a full tablespoon of stuffing and spread it out in the center of each piece of beef, leaving about a half inch unstuffed all the way around.
Roll the beef up, shaping it like a small football. Try to seal the braciole as much as possible.
Once the braciole are all formed, you can get the breading station ready.
Dredge the braciole in the seasoned flour (this is a good time to help reshape the braciole, the flour will help you close it up a little more). Then in the egg wash, and finally in the seasoned bread crumbs.
Repeat the process until all the braciole are breaded.
Flour seasoned with salt and pepper
Egg wash ( beaten egg with milk)
Seasoned bread crumbs (your own or store-bought)
Add some olive oil to a saute pan over medium-high heat. Add the braciole to the pan.
Don’t be in a hurry to turn them over, you want a nice crust on the braciole and good color. Turn your braciole over and allow the other side to brown, repeat the process to all the sides of the braciole. You want some color all the way around
Place the sauteed braciole in a 350 degree preheated oven for 20 minutes

Mushroom Sauce

While the braciole are in the oven, start making the sauce.
Saute the mushrooms in olive oil till fully cooked. Add the sambuca and allow alcohol to burn off, then add the tomato sauce and grated Romano cheese
re-season to taste. If the sauce gets to thick add a little water to the sauce.
Serve the braciole with the mushroom tomato sauce and grain or pasta of your choice.

Notes

**Sambucca is the only acceptable anise-flavored liqueur that can be used in this dish. I have tried other types and they all turn out badly. If you don't have Sambucca it's okay to just leave it out of the sauce.

Nutrition