Braciole With Chunky Tomato-Mushroom Sauce

Submitted by MA HIKER

"This typical Italian-American Sunday family dinner dish is slimmed down for weigh watchers! One serving has 6 points! Increasing the vegetables would not add to these points."

 

• Ready In: 1hr
• Ingredients: 11
• Yields: 2 braciole with 1 1/2 cup vegetables and sauce
• Serves: 4

ingredients

• 2 slices white bread, made into coarse crumbs (use light bread)
• 1⁄4 cup parmesan cheese, grated
• 1⁄4 cup fresh basil leaf, thinly sliced
• 3 garlic cloves, minced
• 8 slices beef top round steak, boneless trimmed of all visible fat (about 1 pound)
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground pepper
• 1 tablespoon extra virgin olive oil
• 1⁄2 lb fresh white mushroom, sliced
• 2 zucchini, halved lengthwise then sliced crosswise
• 1 (14 1/2 ounce) tomatoes, diced

directions

1. Combine the bread crumbs, cheese, basil, and one-third of the garlic in a small bowl.
2. Pound the beef slices until 1/8 inch thick.
3. Sprinkle the beef with 1/2 teaspoon slat and 1/8 teaspoon ground pepper. Sprinkle he bread-crumb mixture evenly over the beef slices, pressing it so it adheres. Roll up each beef slice beginning with a short side. Secure each beef roll with a wooden pick.
4. Heat the oil in large nonstick skillet over medium-high heat. Add the beef rolls and cook, turning occasionally, until browned on all sides, about 4 minutes. Transfer the braciole to a plate.
5. Add the mushrooms, zucchini, and the remaining garlic, 1/2 teaspoon salt and 1/8 teaspoon ground pepper to the skillet.
6. Cook, stirring frequently, until the mushrooms are golden, about 5 minutes.
7. Return the beef with any accumulated juices to the skillet and stir in the tomatoes with their juice; bring to a simmer.
8. Cook, covered, until the meat is very tender, about 30 minutes.
9. Transfer the braciole to a platter; remove the wooden picks. Spoon the vegetables and sauce around and over the braciole.