• St. Raymond 08

    From Dave Drum@1:229/452 to All on Tue Jun 29 14:50:36 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Everybody Loves Raymond's Braciole
    Categories: Beef, Breads, Cheese, Herbs, Vegetables
    Yield: 4 Servings

    1 lb Beef; sliced very thin
    1/2 c Bread crumbs
    1/4 lb Parmesan; grated
    1/4 c Minced fresh basil; to
    - taste
    1 1/2 c Tomatoes
    3/4 c Tomato paste

    Place the slices of beef between two pieces of waxed
    paper and pound thin with a rolling pin or meat mallet.
    Sprinkle each pounded piece with bread crumbs, grated
    cheese, and basil.

    Roll up the slices carefully and secure with toothpicks
    as needed.

    Heat a large skillet over medium heat. Add a little oil
    to coat the bottom. When hot, add the braciole and brown
    on all sides, carefully turning the rolls so as not to
    disturb the filling.

    Remove the browned rolls to a larger pot or deep skillet
    with a cover.

    Combine the tomatoes and tomato paste until smooth. Pour
    over the braciole. Place the pan over medium heat and
    bring to a simmer. Reduce the heat to low, cover and let
    cook, turning the rolls occasionally, until the beef is
    tender when pierced with a knife (about 2 hours).

    If the sauce becomes dry while cooking, add a little
    water (or red wine if you're feeling adventurous) as
    needed.

    To serve, place 1 or 2 rolls on individual serving
    plates. Spoon some of the sauce over the top and serve
    hot.

    RECIPE FROM: https://www.cdkitchen.com

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