Braciole With Chunky Tomato-Mushroom Sauce

• 2 slices white bread, made into coarse crumbs (use light bread)
• 14 cup parmesan cheese, grated
• 14 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)
• 12 teaspoon salt
• 14 teaspoon fresh ground pepper
• 1 tablespoon extra virgin olive oil
• 12 lb fresh white mushroom, sliced
• 2 zucchini, halved lengthwise then sliced crosswise
• 1 (14 1/2 ounce) tomatoes, diced

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

white bread, parmesan cheese, fresh basil leaf, garlic, beef, salt, ground pepper, extra virgin olive oil, white mushroom, zucchini, tomatoes

Taken from www.food.com/recipe/braciole-with-chunky-tomato-mushroom-sauce-211661 (may not work)