BRACCIOLA (serves 6)
4 lbs boneless Serloin, butterflied and pounded thin
salt, pepper, paprika, cracker crumbs, flour for coating
1/4 lb mushrooms, sliced thinly
Slivered onions and sliced pimento
1/2 C melted butter
1 egg
stuffed green olives
pearl onions to glaze on the side
1/4 C each butter and oil
1 C each red wine and good tomato sauce
Tenderize the beef, rub with salt, pepper and paprika. Spread with sliced mushrooms, onions and pimento. Sprinkle on a thick layer of cracker crumbs. Combine butter and egg and pour over crumbs. Arrange olives in a row on the long side of the meat and roll, tucking in sides. Tie firmly and roll in flour. Brown in the butter & oil. Place pearl onions on the side and pour on wine and tomato sauce. Simmer, covered for 2 hours. Serve with pasta tossed with oil and garlic.
4 lbs boneless Serloin, butterflied and pounded thin
salt, pepper, paprika, cracker crumbs, flour for coating
1/4 lb mushrooms, sliced thinly
Slivered onions and sliced pimento
1/2 C melted butter
1 egg
stuffed green olives
pearl onions to glaze on the side
1/4 C each butter and oil
1 C each red wine and good tomato sauce
Tenderize the beef, rub with salt, pepper and paprika. Spread with sliced mushrooms, onions and pimento. Sprinkle on a thick layer of cracker crumbs. Combine butter and egg and pour over crumbs. Arrange olives in a row on the long side of the meat and roll, tucking in sides. Tie firmly and roll in flour. Brown in the butter & oil. Place pearl onions on the side and pour on wine and tomato sauce. Simmer, covered for 2 hours. Serve with pasta tossed with oil and garlic.