Beef Braciola with Arugula and Mushroom Sauce

Steps

1. In a bowl, combine the arugula and parsley. Sprinkle in breadcrumbs and add a splash of milk to moisten the bread.
2. Add the arugula, parsley, grated cheese (Parmesan or Asiago), salt, and pepper to the mixture.
3. Finely chop the small onion and mix it into the stuffing.
4. Lightly toss the stuffing with your fingertips until combined, ensuring you get all ingredients from the bottom of the bowl.
5. Take a thin cut of meat. Top it with a piece of prosciutto.
6. Place a little bit of the prepared stuffing on top of the ham.
7. Roll up the meat tightly to the edge and secure it with toothpicks, ensuring they are not buried too deep.
8. Heat a skillet over high heat with extra virgin olive oil. Add the cracked garlic cloves to brown the meat.
9. Brown the rolled meat on both sides in the hot pan until nicely colored.
10. Remove the browned meat from the pan and set it aside.
11. In the same pan, add the cremini mushrooms and sauté them.
12. Add a little butter to the pan. Once melted, reduce the heat and add the cooked meat back into the pan.
13. Sprinkle in flour over the meat and cook for a minute to create a roux.
14. Pour in the wine and scrape up any browned bits from the bottom of the pan.
15. Incorporate the beef stock. Stir in the tomato paste, allowing it to cook out slightly.
16. Cover the pan with a lid and let the meat finish cooking through in the sauce.