Bracciole Florentine

[=Mark]

Bracciole Florentine

• 4 thin-sliced round steaks
  
• 12 oz sliced provalone cheese
  
• 1 pkg frozen whole leaf spinach
  
• 1 c diced shallots
  
• Fresh grated Romano cheese
  
• 1 lb sliced fresh mushrooms
  
• 3 c beef stock
  
• 1 c dry red wine
  
• 2 T vegetable oil
  
• 1 T all purpose flour
  
• Salt & pepper to taste
  

1. Pound roundsteaks to tenderize, being careful not to tear holes in them. In a saute pan, lightly brown 1/2 cup of diced shallots in oil. Thaw spinach (I use a microwave) and squeeze out all excess moisture.

2. Season steaks with salt & pepper. Grate Romano evenly over them. Layer the provalone on the steaks and then layer the spinach. Top with sauteed shallots.

3. Roll up the steaks while retaining as much of the filling as possible. Pin closed with toothpicks. Brown evenly on all sides in little oil and transfer to a 2 qt cassarole.

4. While braccioles are browning, prepare a roux using 1 Tbsp oil and 1 tbsp flour. Stir while cooking over medium, then low heat for 5 - 10 minutes, or until light brown.

5. Add the wine to the pan used to brown the meat to deglaze it. Be sure to scrape up all the little tasty brown bits! Add the mushrooms and the remaining shallots, and bring to a boil. Add the stock, and bring to a boil again. Cook over medium heat for 5 minutes. Add the roux to the stock while constantly stirring. Continue cooking for a few minutes until thickened. If it gets too thick, add some water until you get a gravy-like consistancy.

6. Pour the mushroom gravy over the Braccioles, cover and bake in a 350^ oven for 45 min to 1 hr. Serve with pasta, rice or potatoes. Careful not to eat the toothpicks! serves 4.

( RG272 )