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Braccioli (M, TNT)
Source: "Italian Kosher Cooking," by the Grossmans
Serves: 6 to 8

8 thin slices shoulder steak (which answers the question of which cut of meat can be used), pounded thin with the kitchen hammer between 2 plastic sheets (I just put each one in a plastic bag and then pound)
Garlic powder
Lemon juice
Olive oil
15 mushrooms, sliced thin
2 medium-large onions, sliced thin
1 jar roasted red peppers, drained and sliced OR 2 roasted, skinned and sliced red bell peppers
1/2 cup bread crumbs
8 tablespoons margarine, softened, PLUS 6 tablespoons margarine for sautéing
1 egg
10 sliced pimiento stuffed green olives
1/2 cup flour
1-1/4 cups Chianti

Marinate the steaks sprinkled with garlic powder, lemon juice, and olive oil.

Layer thin slices of mushrooms, onion, and red bell pepper slices on each steak. Cover with bread crumbs lightly. Combine the margarine with the beaten egg and spread over the crumbs. Place the olives along the edge.

Roll up and tie. Dip the rolls lightly in flour and brown in the margarine and place in a baking dish. Sprinkle with salt.

Add the remaining mushrooms, onion, and bell pepper slices to the baking dish and pour in the Chianti. Cover and bake at a preheated 350°F for 2 hours.

Poster's Notes:
I've changed a few ingredients over the years. The book is not new so now I use jarred red bell peppers instead of pimientos and fresh mushrooms instead of canned.

Posted by Elena Eder

Nutritional Info Per Serving: N/A