Slow-Cooked Beef and Mushroom Braciole

  • Total Recipe Time: LOW 4 to 6 hours
  • Makes 6-8 servings

INSTRUCTIONS FOR SLOW-COOKED BEEF AND MUSHROOM BRACIOLE

  1. Combine mushrooms, onion, cheese and bacon in medium bowl; set aside.
  2. Cover beef steak with plastic wrap; pound until steak is 1/4 inch thick.
  3. 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.
  4. 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.
  5. Cut braciola diagonally into 1/2″ thick slices.  Serve over pasta or polenta topped with sauce.
  • Test Kitchen Tips
  • For a larger flank steak, cut it in half horizontally. Pound the two halves, top evenly with mushroom mixture and roll up each to make two smaller, more manageable rolls.

INGREDIENTS

  1. 1 beef Flank Steak (1-1/2 to 2 pounds) Get our wonderful grass fed flank steak here
  2. 1 cup finely diced mushrooms
  3. 1/2 cup finely diced onion
  4. 1/2 cup grated Parmesan cheese
  5. 2 slices bacon or prosciutto, chopped (about 1 ounce)
  6. 1 can (28 ounce) crushed tomatoes
  7. 1 tablespoon Italian seasoning blend
  8. 1 teaspoon salt, divided
  9. Hot cooked pasta or polenta

NUTRITIONAL INFORMATION FOR SLOW-COOKED BEEF AND MUSHROOM BRACIOLE

Nutritional information per serving: 253 calories; 10 g fat (4 g saturated fat; 4 g monounsaturated fat); 75 mg cholesterol; 760 mg sodium; 12 g carbohydrate; 3.0 g fiber; 30 g protein; 9.2 mg niacin; 0.8 mg vitamin B6; 1.6 mcg vitamin B12; 3.4 mg iron; 31.9 mcg selenium; 5.1 mg zinc; 114.6 mg choline.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of fiber and iron.

Recipe/photo/information courtesy of The Beef Checkoff www.BeefItsWhatsForDinner.com

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