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Braciole: Rolled Stuffed Steak Braised in Tomato Sauce

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Level: Easy

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Description

Italian Braciole, tender steak slow cooked in tomato sauce.

Ingredients

  • 1  Onion, Diced Small
  • 3 cloves Garlic, Minced
  • 4 Tablespoons Olive Oil, Divided
  • 1 cup Spinach, Chopped
  • 2 Tablespoons Parsley, Chopped
  • ½ cups Fresh Breadcrumbs
  • ¼ cups Pecorino Romano Cheese, Grated
  • 1-¼ pound Top Round Or Flank Steak
  • ¼ cups Water
  • 56 ounces, weight Canned Crushed Tomatoes
  • Salt And Pepper

Preparation

In a large skillet over medium heat, saute onions and garlic in 2 tablespoons of olive oil until softened. Add spinach and cook until wilted. Add parsley, breadcrumbs and cheese and season to taste with salt and pepper. Remove from heat and set aside.

Put the steak onto a cutting board. Use a mallet and pound steak until it’s approximately 1/4 to 1/3 inch thin. Season with salt and pepper on both sides. Add stuffing down the middle of the steak. Roll up the steak around stuffing and tie steak in 3 to 4 spots with kitchen twine.

Heat a large skillet over medium high heat with the remaining 2 tablespoons of oil. Add steak. Sear steak on all sides. Remove steak from the skillet and set it on a plate. Add the water to deglaze the skillet, scraping up all the browned bits. Add the deglazing liquid, tomatoes, and steak into a large slow cooker.

Put the lid on and cook on high for 6 hours. When it’s done remove the steak roll to a cutting board. Allow it to rest for several minutes then slice it. Serve slices over your favorite pasta, topped with the tomato mixture.

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Avatar of linnie49

linnie49 on 1.20.2014

Made this for supper (with large shelled pasta as a side) using Swiss chard instead of spinach. Put in a 300 degree (F) oven for 5 hours rather than a crock pot and it was DELICIOUS!! Moist, tender meat with wonderful flavor. Would be delicious with whipped potatoes as well. Family devoured it!

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