My Mama's Braciole Recipe

Name: My Mama's Braciole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 slices beef braciole, beef very thinly sliced; Coarse salt and black pepper; 8 slices prosciutto di Parma; 1 1/2 cups plain bread crumbs, eyeball it; 1/2 cup milk, eyeball it; 2/3 cup Parmigiano-Reggiano, 3 handfuls; 1 small onion, finely chopped; 1/2 cup flat-leaf parsley leaves, a couple of handfuls, chopped; 1 cup chopped arugula; Plain round toothpicks; 2 tablespoon extra-virgin olive oil, 2 turns of the pan; 2 cloves garlic, cracked away from skin; 2 tablespoons butter; 12 crimini mushrooms, finely chopped; 2 tablespoons flour; 1 cup dry white wine; 1 cup beef broth; 1 rounded tablespoon tomato paste

Servings: persons

8 slices beef braciole, beef very thinly sliced
Coarse salt and black pepper
8 slices prosciutto di Parma
1 1/2 cups plain bread crumbs, eyeball it
1/2 cup milk, eyeball it
2/3 cup Parmigiano-Reggiano, 3 handfuls
1 small onion, finely chopped
1/2 cup flat-leaf parsley leaves, a couple of handfuls, chopped
1 cup chopped arugula
Plain round toothpicks
2 tablespoon extra-virgin olive oil, 2 turns of the pan
2 cloves garlic, cracked away from skin
2 tablespoons butter
12 crimini mushrooms, finely chopped
2 tablespoons flour
1 cup dry white wine
1 cup beef broth
1 rounded tablespoon tomato paste

1
Season meat with salt and pepper.
2
Top each slice of meat with a slice of prosciutto.
3
In a medium bowl, moisten bread crumbs with milk.
4
Add grated cheese, onion, parsley, arugula, salt and pepper to the crumbs and combine well.
5
Spread a thin layer of stuffing down the center of each beef slice and roll tightly.
6
Fasten rolled meat with plain toothpicks.
7
Heat a large nonstick skillet over medium high heat.
8
Add oil to a hot pan along with garlic.
9
Set meat into pan and brown on all sides, 6 minutes.
10
Remove the meat from the pan.
11
Add butter to the pan.
12
Add mushrooms to the melted butter.
13
Saute mushrooms 5 minutes.
14
Add flour to the pan and cook 2 minutes.
15
Whisk wine into the flour and mushrooms and scrape up pan drippings.
16
Reduce wine 1 minute, then whisk in beef broth and tomato paste.
17
Set meat back into sauce and reduce heat to medium low.
18
Partially cover pan with a cover left ajar an inch.
19
Simmer meat in sauce 10 to 15 minutes.
20
Transfer beef rolls to a platter, removing toothpicks.
21
Pour pan gravy down over the beef rolls and serve.

463

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 8 slices beef braciole, beef very thinly sliced, Coarse salt and black pepper, 8 slices prosciutto di Parma, 1 1/2 cups plain bread crumbs, eyeball it, and more.

Yes, My Mama's Braciole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

My Mama's Braciole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions