italian recipe braciole beef braciole
I am looking for a recipe for Braciola?
is an Italian dish from beef they believe
Beef Braciola in Umido Active Time: 25 MIN TOTAL TIME: 1 HR serves: 6 in umido means "stew." Ingredients 4 slices of six ounces of beef tenderloin cut, beaten 1 / 8 inch thick 2 teaspoons sage, chopped 2 teaspoons chopped rosemary 1 large clove garlic, minced 6 slices ham, chopped (2 ounces) salt and freshly ground pepper 1 tablespoon extra virgin olive oil 1 cup dry red wine 1 cup water 2 tablespoons olive tomato paste Preheat oven to 375 degrees. Place the sliced tenderloin on a surface work. In a small bowl, combine the rosemary, sage and garlic and rub the mixture on top of each slice. Cover with a slice of ham and roll up the meat veal, tucking in sides as you go. Tie beef with kitchen string Braciola and season with salt and pepper. In a large ovenproof skillet, heat the olive oil. Braciola Brown meat over medium high heat, about 4 minutes. Discard the oil. Add wine to skillet and simmer for 2 minutes, scraping the browned bits from the bottom of the pan. Whisk in the water and tomato paste and bring to a simmer. Transfer the skillet to the oven and simmer for 15 minutes the Braciola. Transfer the Braciola to a plate and cover with foil to keep warm. Simmer the stew liquid over medium high heat until thick and flavorful, about 12 minutes. The season sauce with salt and pepper. Braciola Return beef and juices to the skillet and simmer briefly to heat through. Transfer to plates and Braciola discard the strings. Pour the sauce over and serve. NOTES One serving: 318 calories, 15.4 g total fat, 5.7 g saturated fat.
Beef Braciole – Italian Stuffed Rolled Steak