Braciola
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Braciola." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/braciola-recipe.htm> 21 August 2008.
Braciola
Cook Time: 6 to 8 hours
Prep Time: 35 minutes
Yield: Makes 8 servings
Ingredients:
1
can (28 ounces) tomato sauce
2-1/2
teaspoons dried oregano, divided
1-1/4
teaspoons dried basil, divided
1
teaspoon salt
1/2
pound bulk hot Italian sausage
1/2
cup chopped onion
1/4
cup grated Parmesan cheese
2
cloves garlic, minced
1
tablespoon dried parsley flakes
1
to 2 beef flank steaks (about 2-1/2 pounds)
Preparation:
1.
Combine tomato sauce, 2 teaspoons oregano, 1 teaspoon basil and salt in medium bowl; set aside.
2.
Brown sausage in large nonstick skillet over medium-high heat, stirring to break up meat. Drain fat. Combine sausage, onion, cheese, garlic, parsley, remaining 1/2 teaspoon oregano and remaining 1/4 teaspoon basil in medium bowl; set aside.
3.
Place steak between 2 pieces waxed paper. Pound with meat mallet until steak is 1/8 to 1/4 inch thick. Cut steak into 3-inch-wide strips.
4.
Spoon sausage mixture evenly onto each steak strip. Roll up, jelly-roll-style, securing meat with toothpicks. Place each roll in slow cooker. Pour reserved tomato sauce mixture over rolls. Cover; cook on LOW 6 to 8 hours.
5.
Cut each roll into slices. Top with hot tomato sauce.
Nutritional Information:
| Serving Size: 1/8 of total recipe | |
| Fiber | 3 g |
| Carbohydrate | 12 g |
| Cholesterol | 104 mg |
| Saturated Fat | 10 g |
| Total Fat | 23 g |
| Calories from Fat | 45 % |
| Calories | 466 |
| Protein | 50 g |
| Sodium | 1,576 mg |
This recipe appears in: Italian
