Braiole

Ok people.  I know, I know.  It's been over a YEAR since I posted last.  Things have been crazy.  We bought our first house.  We got a new dog.  But aside from that, I have been yearning to cook something fantastic.  I've been pining for good home cookin' like I pine for Hugh Jackman. Good lawd, have mercy!  Here is the recipe to end the drought. Braciole.  I know it sounds like part of your pulmonary system, but it's not.  It is however, delicious.  And I'm going to teach you how to make your very own, skillet full of lovin'.

Equipment needed:
cast iron skillet
chefs knife
cutting board
wooden spoon
spring loaded tongs (give em' a few clicks to make sure they still work)

Ingredients needed:
thinly sliced sirloin steak (the thinner and the wider the better)
arugula
Parmesan cheese
bread crumbs
parsley
mushrooms (crimini are divine in this application)
white wine (don't cook with anything you would drink)
tomato paste
beef stock (can sub in chicken stock in a pinch)
garlic
onions
prosciutto (it's basically Italian ham, you can use ham instead, but I know they carry it at Aldi)
salt
pepper
thyme
milk
flour
oil (regular olive oil is fine, don't go using up your fancy extra virgin stuff for this)
toothpicks

Directions:

Mix breadcrumbs, and milk together and let sit.  Chop parsley and arugula coarsely. Add to breadcrumbs along with Parmesan cheese.  Chop up mushrooms (after rinsing), onions, garlic, and sit to the side. Place steaks on cutting board.  Place a piece of prosciutto on top of steaks.  Next place filling on top of prosciutto.  Gently roll steaks from one end to the other (hamburger style as opposed to hot dog style).  Carefully insert toothpicks into steaks, just enough so that the rolls don't unravel.  Heat up the oil in the pan and sear the steaks on all sides until golden brown.  Remove steaks to a plate using tongs.  Now it's time to build the sauce.  Add the mushrooms and onions to the oil and saute. When they're nicely browned, add the garlic and flour. Keep moving the flour mixture around the pan so it doesn't burn, but we want to get rid of the raw cereal taste.  Takes about 5 minutes.  Then add the white wine and beef stock, and use the wooden spoon to scrape the bottom of the pan.  That stuff stuck to the bottom of the pan is FLAVOR!  Add in the tomato paste and let the sauce thicken.  Once it coats the back of the spoon your ready to add the braciole back into the pan.  Nestle them in the sauce, in fact bathe them in the sauce.  Let them soak and simmer for 10 minutes on low heat. Finish with a little bit of fresh thyme.  It adds a beautiful earthy note, that pairs really well with the mushrooms. Then you can serve these phenomenal bundles of joy with some creamy polenta, or a nice crisp salad.

Make sure that you are seasoning as you go!  It is so important to taste your food throughout the cooking process, so that you don't get to the end and try to fix it.  Also keep in mind that once you dump something in the pot you 1. can't take it back out and 2. have to wait for the flavor to blossom.  Don't just throw stuff in there, stir it, and taste it. Give it some time, otherwise your going to have some very strongly spiced food, and I don't mean that in a good way.

Boy does it feel good to be back!