MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Everybody Loves Raymond's Braciole
Categories: Beef, Breads, Cheese, Herbs, Vegetables
Yield: 4 Servings

1 lb Beef; sliced very thin
1/2 c Bread crumbs
1/4 lb Parmesan; grated
1/4 c Minced fresh basil; to
- taste
1 1/2 c Tomatoes
3/4 c Tomato paste

Place the slices of beef between two pieces of waxed
paper and pound thin with a rolling pin or meat mallet.
Sprinkle each pounded piece with bread crumbs, grated
cheese, and basil.

Roll up the slices carefully and secure with toothpicks
as needed.

Heat a large skillet over medium heat. Add a little oil
to coat the bottom. When hot, add the braciole and brown
on all sides, carefully turning the rolls so as not to
disturb the filling.

Remove the browned rolls to a larger pot or deep skillet
with a cover.

Combine the tomatoes and tomato paste until smooth. Pour
over the braciole. Place the pan over medium heat and
bring to a simmer. Reduce the heat to low, cover and let
cook, turning the rolls occasionally, until the beef is
tender when pierced with a knife (about 2 hours).

If the sauce becomes dry while cooking, add a little
water (or red wine if you're feeling adventurous) as
needed.

To serve, place 1 or 2 rolls on individual serving
plates. Spoon some of the sauce over the top and serve
hot.

RECIPE FROM: https://www.cdkitchen.com

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