Braciole -

Braciole

Ingredients

2 ½ pounds round steak ¼ to ½” thick
½ pound bulk Italian sausage
1 tablespoon dried parsley flakes
½ teaspoon leaf oregano
2 cloves garlic, minced
1 large onion, finely chopped
1 teaspoon salt
1 can Italian style tomatoes (16 oz)
1 can tomato paste (6 oz)
1 teaspoon salt
1 teaspoon leaf oregano
10 large tomatoes or 2 x 28 oz cans tomatoes
5 cloves garlic, chopped
1 tablespoon Worcestershire sauce
2 teaspoons salt
2 large onions, chopped
1 tablespoon flour
1 tablespoon vegetable oil
1 teaspoon oregano
1 teaspoon thyme
1 tablespoon wine vinegar
1 tablespoon sugar

Method

Trim all excess fat from round 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, ½ teaspoon oregano, garlic, onion and salt; mix well. Spread each steak with 2 to 3 tablespoons of sausage mixture. Roll up steaks and tie. Stack steak rolls in the slow cooker. Combine tomatoes, tomato paste, salt and 1 teaspoon oregano; pour over rolls. Cover and cook on low setting for 8 to 10 hours. Serve steak rolls with sauce.

Sauce: place all ingredients except flour, oil, and vinegar in slow cooker; stir well. Cover and cook on low setting for 8 to 10 hours. Remove cover and turn to high setting for the last hour to reduce excess moisture. Before removing sauce, stir in flour, oil and vinegar. Allow to cool. Pour 3 cups of sauce at a time into blender container; blend until smooth.  

Related food category:

• Beef