Cookhouse Beef Braciole

What a hearty, wonderful winter meal! Beef Braciole made with top round or flank, or any cut you prefer!

Cookhouse Beef Braciole
Ingredients:
Top round steaks or Flank steak
Course salt and pepper
1 ½ cups of breadcrumbs
½ cup of milk (give or take)
2/3 cup of shredded Parmigiano-Reggiano
½ cup flat-leafed parsley
1 small onion, finely chopped
Pinch of red pepper flakes
EV olive oil
2 cloves garlic minced
2 tbsp butter
2 tbsp flour
8-12 crimini (baby portobellas) finely chopped
1 cup white wine (slightly sweet)
1 cup beef broth, or veal stock
1 rounded tbsp tomato paste
16-20 oz crushed tomatoes or tomato sauce

Directions:

1 Pound the steaks or flank in between 2 large sheets of plastic wrap until about ¼ in thickness, thinner is fine if you like.
2 Season meat with pepper and salt.  In a medium bowl, moisten the breadcrumbs with the milk.  Add the shredded cheese, parsley, onion, & crushed red to the bread crumb mixture, combine well.
Spread a thin layer of stuffing down the center of the meat.  Spread out but stay away from the edges of the meat.  Press lightly to pack the stuffing slightly.  Roll your meat so the grain is running the length of the rolled up ‘loaf’.  After cooking you want to be able to cut slices against the grain.  You can tie the loaf shut with butcher’s string or use toothpicks to hold your stuffed steak roll ups together. 
3 Set aside and heat a dutch oven over medium high heat.  Add oil and garlic.  Set your ‘rolled up loaves’ into the pan to brown. After meat is browned on all sides, remove the meat and add the butter to your pan.   Add the mushrooms and saute for about 4-5 minutes.  Add flour to the pan and cook for 1-2 minutes, then add the wine.  Stir well removing stuck bits that are on the bottom of your pot.  Whisk/stir in beef broth and tomato paste.  Let cook for a few minutes so the mixture can thicken.  Add in the tomato sauce stir and set your stuffed meat into this sauce.
4 Cook in oven with lid on at 250 degrees for 45-60 minutes.  The tomato sauce/gravy should be slightly thick and slightly carmelized on the sides of your pot.  Taste and adjust to your personal preference.  Maybe add more wine or beef broth ….
5 Remove pot and take the meat ‘rolled up loaves’ out and set to cool.  When cool enough, cut your strings off or take toothpicks out.
6 Serve pinwheel style slices on plate with your favorite mashed potato, polenta or pasta.  Top with your flavorful tomato gravy!  Enjoy!!! 

This dish is fantastic made ahead and reheated the next day or even 2 days later.