Papa Vento's Beef Braccioli

Don't go telling my Dad that I'm sharing his recipes! Goes great with Papa Vento's Sauce.

Ingredients

• 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

Instructions

1. Gently pound meat between wax paper to 1/4 inch thick and tenderize. Season with salt and pepper.
2. In a medium skillet, over medium heat, sauté onions in 1/4 cup olive oil for 5 minutes.
3. In a large mixing bowl, combine the rest of ingredients (except sauce) and mix well. Add cooked onions and mix.
4. 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.
5. 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.
6. Serve with cooked pasta.

Attribution

Posted by artsycook at Recipe Goldmine 12/6/2001 12:32 am.