Braised Beef Braciola Stuffed with Basil and Mozzarella

Braised Beef Braciola Stuffed with Basil and Mozzarella
Photo by Maren Caruso


  • 8 oz. white mushrooms, quartered
  • ½ cup red wine
  • 1 large yellow onion, cut into thin strips (about 1-½ cups)
  • 1/3 cup fine, dry breadcrumbs
  • 12 large basil leaves, torn into pieces
  • One 28-oz. can whole tomatoes and their juices (3 cups), puréed (preferably San Marzano)
  • ¼ tsp. crushed red pepper flakes
  • + 5 more ingredients
    • Kosher salt and freshly ground black pepper
    • One 2 lb. flank steak
    • ¾ cup freshly grated Parmigiano-Reggiano
    • ¼ cup olive oil
    • 1 cup grated mozzarella

Set the flank steak on a large cutting board. Using a chef’s knife, slice the steak lengthwise along one long side (without cutting all the way through the meat) and open it up like a book. Using a meat mallet, flatten the meat so it is about 1/4 inch thick. Sprinkle both sides of the meat with 1...

View full recipe at Fine Cooking


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