Time: 35 min.
Complexity: easily
Servings: 4

Braciole are beef rolls stuffed with Parmesan cheese, herbs, and breadcrumbs. In this recipe, the beef is topped with slices of dry-cured ham for a richer flavor and juiciness. The rolls are pan-fried and then simmered in a wine sauce with mushrooms until tender.

Ingredients:

• 900 g of boneless beef thigh, cut into 8 slices and beat to a thickness of 0.3 mm.
• Coarse salt and black pepper
• 8 thin slices dry-cured ham (recommended: prosciutto)
• 1.5 tbsp. breadcrumbs
• 0.5 cups of milk
• 2/3 cup finely grated Parmesan, 3 handfuls
• 1 small onion, finely chopped
• 0.5 cup chopped parsley leaves, a couple of handfuls
• 1 cup chopped arugula
• 2 tbsp extra-virgin olive oil, 2 turns of the pan
• 2 cloves garlic, peeled
• 2 tablespoons butter
• 12 brown button mushrooms, finely chopped
• 2 tbsp. flour
• 1 cup dry white wine
• 1 cup beef broth
• 1 tbsp tomato paste
• Additionally: Regular toothpicks

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, Parma ham, dry-cured ham, breadcrumbs, Parmesan cheese, champignon mushrooms, arugula, parsley, white wine, tomatoes

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Preparation:

Step 1
• Season the meat with salt and pepper. Place a slice of ham on each slice of beef. In a medium bowl, moisten the breadcrumbs with milk. Add the grated cheese, onion, parsley, arugula, salt, and pepper and mix well. Spread a thin layer of the filling down the center of each beef slice and roll tightly. Secure the rolls with toothpicks.
Step 2
• Heat a large nonstick skillet over medium-high heat. Add the oil and garlic to the heated skillet. Add the meat and sear on all sides for 6 minutes. Remove the rolls from the skillet.
Step 3
• Add butter to the pan. Once melted, add the mushrooms. Sauté for 5 minutes. Add flour to the pan and cook for 2 minutes. Mix the wine with the flour and mushrooms, scraping up any browned bits from the bottom of the pan.
Step 4
• Reduce the heat for 1 minute, then add the beef broth and tomato paste. Return the meat to the sauce and reduce the heat to medium-low. Cover the pan with a lid. Simmer the meat in the sauce for 10–15 minutes. Transfer the rolls to a serving platter, removing the toothpicks. Pour the sauce from the pan over them and serve.

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