Braciole Recipe
Ingredients
2 1/2 lb. round steak, 1/4 to 1/2 inch thick
1/2 lb. bulk Italian sausage
1 tablespoon dried parsley flakes
1/2 teaspoon leaf oregano
2 small cloves garlic, minced
1 large onion, finely chopped
1 teaspoon salt
1 can (16 oz.) Italian style tomatoes
1 can (6 oz.) tomato paste
1 teaspoon salt
1 teaspoon leaf oregano
Directions
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, 1/2 teaspoon oregano, the garlic, onion and salt; mix well.
Spread each steak with 2 to 3 tablespoons of sausage mixture.
Roll up jelly-roll fashion and tie.
Stack steak rolls in crock pot.
Combine tomatoes, tomato paste, salt and 1 teaspoon oregano; pour over rolls.
Cover and cook on low setting for 8 to 10 hours.
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, the garlic, onion and salt; mix well.
Spread each steak with 2 to 3 tablespoons of sausage mixture.
Roll up jelly-roll fashion and tie.
Stack steak rolls in crock pot.
Combine tomatoes, tomato paste, salt and 1 teaspoon oregano; pour over rolls.
Cover and cook on low setting for 8 to 10 hours.
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