Today in the WFMY News 2 Kitchen we're cooking up a customary Italian American holiday dish with Chef Peyton Smith. On the menu today: Rolled and stuffed beef, braised in tomato sauce. Enjoy!

Top Round Beef, sliced and pounded thin
Italian sausage
Onion, diced finely
Garlic sliced thin
Sliced mushrooms, whichever you prefer
Day old bread, torn into medium crumbs
Grated Parmigiano
Torn basil
Torn parsley
Lemon zest
Crushed red pepper
Homemade marinara or your favorite store bought version.

Slice top round 3/8 inches thin, or have butcher do it for you. Pound to 1/8 inch thin between 2 sheets of parchment until Use a mallet, or the bottom of a pan works too. Have ready to stuff with filling.
Saute onion in good olive oil over medium heat until soft and barely caramelized, about 6 minutes.
Add sliced garlic and mushrooms. Cook until mushrooms have some color, allowing any moisture from mushroom to evaporate.
Add italian sausage and brown, about 4 minutes
Add bread crumbs and crushed pepper, mashing bread crumbs into the mixture, absorbing the fat and juices.
Once mixture is combined, deglaze pan with white wine and scrape up the fond into the mixture.
Take off heat, add lemon zest, parsley, and basil and fold in.
Spoon filling onto one half of each piece of beef. Roll the beef up tightly and secure with a toothpick.
Heat olive oil in a large saute pan, get it screaming hot. If you rent, open the windows.
Brown beef aggressively on all sides, in multiple batches if need be so as not to crowd the pan.
Remove the beef from the pan, take off heat, and deglaze with a good glug of any red wine you like.
Reduce the wine until it just barely covers the bottom of the pan, scraping the fond with a wooden spoon to catch all the browned meaty goodness.
Add marinara to the pan, bring to a simmer, and return beef roll ups to pan. The beef should be almost covered.
Simmer on low heat for up to 2 hours until beef is tender. Remove from heat. Remove toothpicks from beef.
Smear sauce on plate, then plate braciole with more sauce on top.
Finish with a healthy glug of good olive oil, zest more lemon, and shower with more parmigiano and torn herbs.
Good job, now time to eat.