Braciole


Serves: 5
Total Calories: 757

Ingredients

2 1/2 pounds beef round steaks, 1/4-to 1/2-inch thick
1/2 pound bulk Italian sausage
1 tablespoon parsley
1 teaspoon leaf oregano, divided
2 small cloves garlic, minced
1 large onion, finely chopped
1 teaspoon salt
1 (16-ounce) can Italian-style tomato
1 (6-ounce) can tomato paste

Directions:

Trim all excess fat from steak. Cut into 8 evenly shaped pieces. Pound steak pieces between waxed paper until very thin and easy to roll.

In skillet, lightly brown sausage. Drain well and combine with parsley, 1/2 teaspoon oregano, garlic, onion, and 1/2 teaspoon salt; mix well. Spread each steak with 2–3 tablespoons sausage mixture. Roll up jellyroll fashion and tie.

Stack steak rolls in crockpot. Combine tomatoes, tomato paste, 1/2 teaspoon salt, and 1/2 teaspoon oregano; pour over rolls. Cover and cook on low setting for 7–10 hours. Serve steak rolls with sauce.

Nutritional Facts:

Serves: 5
Total Calories: 757
Calories from Fat: 385

This Braciole recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.


More Recipes from the Best of the Best from The Northeast Cookbook Cookbook:
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