| papa Vento's Beef Braccioli posted By Artsycook At Recipegoldmine.com 12/6/2001 12:32 Am don't Go Telling My Dad That I'm Sharing His Recipes!!!! Goes Great With Papa Vento's Sauce (see Pasta Sauces Index) 1 (1 1/2 To 2 Pound) Beef Rump Roast, Sliced 1/4-inch Thick
1 Large Onion, Sliced Thin
8 Ounces Fresh Mushrooms, Sliced Thin
3 Ounces Mozzarella Cheese, Shredded
3 Ounces Parmesan Cheese, Grated
3 Cloves Garlic, Minced,
1/4 Cup Fresh Parsley, Chopped
1/2 Cup Italian Seasoned Bread Crumbs
1/2 Cup Olive Oil, Extra Virgin Or Pure
1/2 Pound Italian Sausage, Casings Removed, Crumbled
salt And Pepper To Taste
spaghetti Sauce gently Pound Meat Between Waxed Paper To 1/4” Thick And Tenderize. Season With Salt And Pepper. in A Medium Skillet, Over Medium Heat, Sauté Onions In 1/4 Cup Olive Oil For 5 Minutes. in A Large Mixing Bowl, Combine The Rest Of Ingredients (except Sauce) And Mix Well. Add Cooked Onions And Mix. spread A Thin Layer Of Mixture On Each Slice Of Beef And Starting At One Short End, Roll Up Like A Jelly Roll. Secure Meat With 2 Wooden Picks. in A Medium Skillet, Lightly Brown Meat On Both Sides, In 1/4 Cup Olive Oil. Drop Rolls Into Tomato Sauce And Cook For 1 To 1 1/2 Hours, Adding Water If It Gets Too Thick. serve With Cooked Pasta. |
