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Bacon and Mushroom Braciole




Source of Recipe


Recipe posted by Marilyn at the ths.com Cooking Forum.


Recipe Introduction


*Have your butcher run the flank steak through the cuber twice.


List of Ingredients




1 flank steak (1 1/2 to 2 pounds)
6 strips bacon
1 medium onion, sliced
Salt and pepper
8 oz. Crimini mushrooms, sliced thick
2 cloves garlic, minced
1/2 tsp. thyme
12 oz. beer
1-1/2 cup + 1/4 cup low sodium beef broth
1 Tblsp. Worcestershire sauce
3 Tblsp. flour
1 tsp. red wine vinegar


Recipe



In a heavy pot, sauté bacon until browned and crisp, remove and drain on paper towels. In the drippings, sauté onion until soft and translucent. Sprinkle meat with salt and pepper and lay bacon and cooked onions evenly on meat. Starting at one long end roll the steak as for a jelly roll, tucking in the ends to enclose the filling completely. (The grain in the meat should be horizontal.) Using butcher’s twine, tie the steak roll to secure. Brown the braciole on all sides in the dripping left in the pot. When the meat is well browned on all sides remove to a plate and set aside.

Add the mushrooms along with a sprinkle of salt and pepper to the pot and cook until well browned (about 5 minutes). Stir in the thyme and garlic until fragrant then add the beer, 1-1/2 cups beef broth and Worcestershire. Put the braciole back in the pot and baste with the sauce. Cover and simmer over low heat until meat is very tender; about 2-1/2 hours. Remove lid; continue to simmer 30 minutes more.

Remove meat to a cutting board to rest while thickening sauce. Make a slurry by combining flour and 1/4 cup beef broth until smooth. While whisking, stir the slurry into the sauce and continue to simmer until thickened. Stir in vinegar to balance the flavors (this makes a big difference), taste and season with salt and pepper if needed. Slice the braciole and serve with the mushroom sauce.