My Mama's Braciole

Ingredients

• 1 cup arugula chopped
• 8 slices beef braciole very thinly sliced
• 1 cup beef broth 
• 1.5 cups bread crumbs plain
• 2 tablespoons butter 
• 4 servings coarse salt and pepper black
• 12  crimini mushrooms finely chopped
• 1 cup cooking wine dry white
• 0.5 cup flat-leaf parsley leaves chopped
• 2 tablespoons flour 
• 2 cloves garlic 
• 0.5 cup milk 
• 2 tablespoon olive oil extra-virgin
• 1 small onion finely chopped
• 0.7 cup parmigiano-reggiano 
• 8 slices prosciutto di parma 
• 4 servings round toothpicks plain
• 1 tablespoon tomato paste 

Equipment

• bowl
• frying pan
• whisk
• toothpicks

Directions

1. Watch how to make this recipe.
2. Season meat with salt and pepper. Top each slice of meat with a slice of prosciutto. In a medium bowl, moisten bread crumbs with milk.
3. Add grated cheese, onion, parsley, arugula, salt and pepper to the crumbs and combine well.
4. Spread a thin layer of stuffing down the center of each beef slice and roll tightly. Fasten rolled meat with plain toothpicks.
5. Heat a large nonstick skillet over medium high heat.
6. Add oil to a hot pan along with garlic. Set meat into pan and brown on all sides, 6 minutes.
7. Remove the meat from the pan.
8. Add butter to the pan.
9. Add mushrooms to the melted butter.
10. Saute mushrooms 5 minutes.
11. Add flour to the pan and cook 2 minutes.
12. Whisk wine into the flour and mushrooms and scrape up pan drippings. Reduce wine 1 minute, then whisk in beef broth and tomato paste. Set meat back into sauce and reduce heat to medium low. Partially cover pan with a cover left ajar an inch. Simmer meat in sauce 10 to 15 minutes.
13. Transfer beef rolls to a platter, removing toothpicks.
14. Pour pan gravy down over the beef rolls and serve.