slow-cooked beef and mushroom braciole
An Italian favorite, this Flank Steak is rolled up with a savory mushroom mixture and slow cooked in crushed tomatoes.
- 1 beef Flank Steak (1 1/2 to 2 pounds)
- 1 cup finely diced mushrooms
- 1/2 cup finely diced onion
- 1/2 cup grated Parmesan cheese
- 2 slices bacor or prosciutto, chopped (about 1 ounce)
- 1 can (28 ounce) crushed tomatoes
- 1 tablespoon Italian seasoning blend
- 1 teaspoon salt, divided
- Hot cooked pasta or polenta
- Combine mushrooms, onion, cheese and bacon in medium bowl; set aside.
- Cover beef steak with plastic wrap; pound until steak is 1/4 inch thick.
Cook's Tip: For a larger flank steak, cut it in half horizontally. Pound the two halves, tope evenly with mushroom mixture and roll up each to make two smaller, more manageable rolls.
- Season steak on both sides with 1/2 teaspoon salt and 1/2 teaspoon pepper. Arrange mushroom mixture evenly over steak, leaving 1-inch border on all sides. Starting on long side, roll up steak to enclose mushroom mixture. Secure roll with kitchen twine.
- Place tomatoes in slow cooker; stir in remaining 1/2 teaspoon salt, 1/2 teaspoon pepper and Italian seasoning. Add beef roll to sauce, turning one to coat. Cooked, covered, on HIGH 4 hours or on LOW 6 hours or until beef is tender.
- Cut braciola diagonally into 1/2" thick slices. Serve over pasta or polenta topped with sauce.
Nutrition information per serving: 253 Calories; 10g Total Fat; 4g Saturated Fat; 4g Monounsaturated Fat; 75mg Cholesterol; 760mg Sodium; 12g Total carbohydrate; 30g Protein; 3.4mg Iron; 9.2mg Niacin; 0.8mg Vitamin B6; 114.6mg Choline; 1.6mcg Vitamin B12; 5.1mg Zinc; 31.9mcg Selenium; 3g Fiber.