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1
In a bowl, break up the 1 lb of beef with a fork.
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2
In a small bowl, combine the 2 T milk and bread, and mash until creamy. Add the milk and bread to the meat.
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3
Add the onion, salt, pepper, prosciutto, cheese, and garlic. Mix thoroughly by hand.
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4
Mix in the lightly beaten egg.
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5
Shape meat into a firm, round ball; then roll this into a salami-like loaf about two and a half inches thick. Tap with your palm to drive out any air bubbles.
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6
Roll the loaf in the bread crumbs until evenly coated.
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7
Chop the mushrooms roughly and set aside.
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8
Whisk 1 T dry white wine in the tomato paste and set aside.
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9
Heat the butter and canola oil in a Dutch oven or heavy casserole pan just big enough for the meat.
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10
Brown the meat on all sides in the pan over medium heat after the butter foam subsides.
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11
Add the wine. Increase heat to medium high. Boil wine briskly until reduced one half, turning meat carefully once or twice.
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12
Turn heat to medium low and add chopped mushrooms. Add the tomato paste to the meat and mushrooms.
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13
Cover and cook at a simmer for 30 minutes, turning the meat once or twice.
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14
Carefully remove meat to a cutting board. Allow it to cool slightly and settle.
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15
Cut into slanted slices about 3/8 of an inch thick.
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16
If the sauce seems thin, concentrate it by boiling rapidly for a few minutes. Pour a little sauce on a warm serving platter, arrange the meat slices, then cover the remainder of the mushroom sauce.
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17
YUM.
