Bacon and Mushroom Braciole
Source of Recipe
Recipe posted by Marilyn at the ths.com Cooking Forum.
Recipe Introduction
*Have your butcher run the flank steak through the cuber twice.
List of Ingredients
1 flank steak (1 1/2 to 2 pounds)
6 strips bacon
1 medium onion, sliced
Salt and pepper
8 oz. Crimini mushrooms, sliced thick
2 cloves garlic, minced
1/2 tsp. thyme
12 oz. beer
1-1/2 cup + 1/4 cup low sodium beef broth
1 Tblsp. Worcestershire sauce
3 Tblsp. flour
1 tsp. red wine vinegar
Recipe
In a heavy pot, saut� bacon until browned and crisp, remove and drain on paper towels. In the drippings, saut� onion until soft and translucent. Sprinkle meat with salt and pepper and lay bacon and cooked onions evenly on meat. Starting at one long end roll the steak as for a jelly roll, tucking in the ends to enclose the filling completely. (The grain in the meat should be horizontal.) Using butcher�s twine, tie the steak roll to secure. Brown the braciole on all sides in the dripping left in the pot. When the meat is well browned on all sides remove to a plate and set aside.
Add the mushrooms along with a sprinkle of salt and pepper to the pot and cook until well browned (about 5 minutes). Stir in the thyme and garlic until fragrant then add the beer, 1-1/2 cups beef broth and Worcestershire. Put the braciole back in the pot and baste with the sauce. Cover and simmer over low heat until meat is very tender; about 2-1/2 hours. Remove lid; continue to simmer 30 minutes more.
Remove meat to a cutting board to rest while thickening sauce. Make a slurry by combining flour and 1/4 cup beef broth until smooth. While whisking, stir the slurry into the sauce and continue to simmer until thickened. Stir in vinegar to balance the flavors (this makes a big difference), taste and season with salt and pepper if needed. Slice the braciole and serve with the mushroom sauce.
|
|