Braised Beef Braciola Stuffed with Basil and Mozzarella

Name: Braised Beef Braciola Stuffed with Basil and Mozzarella
Ingredients: One 2 lb. flank steak; Kosher salt and freshly ground black pepper; 1 cup grated mozzarella; 3/4 cup freshly grated Parmigiano-Reggiano; 1/3 cup fine, dry breadcrumbs; 12 large basil leaves, torn into pieces; 1/4 cup olive oil; 1 large yellow onion, cut into thin strips (about 1-1/2 cups); 1/2 cup red wine; One 28-oz. can whole tomatoes and their juices (3 cups), puréed (preferably San Marzano); 1/4 tsp. crushed red pepper flakes; 8 oz. white mushrooms, quartered

Braised Beef Braciola Stuffed with Basil and Mozzarella was pinched from <a href="http://www.finecooking.com/recipes/braised-beef-braciola-basil-mozzarella.aspx" target="_blank">www.finecooking.com.</a>

"This is a home-style version of the Italian-American classic. The traditional dish uses small roulades of beef round, but here we use a whole flank steak because it’s quicker and easier to stuff and roll one large cut and the flank offers a wonderful flavor. If you want to build up the stuffing, add prosciutto or hearty greens like kale...."

INGREDIENTS

•

One 2 lb. flank steak

•

Kosher salt and freshly ground black pepper

•

1 cup grated mozzarella

•

3/4 cup freshly grated Parmigiano-Reggiano

•

1/3 cup fine, dry breadcrumbs

•

12 large basil leaves, torn into pieces

•

1/4 cup olive oil

•

1 large yellow onion, cut into thin strips (about 1-1/2 cups)

•

1/2 cup red wine

•

One 28-oz. can whole tomatoes and their juices (3 cups), puréed (preferably San Marzano)

•

1/4 tsp. crushed red pepper flakes

•

8 oz. white mushrooms, quartered

Go To Recipe

review

►