SLOW-COOKED BEEF AND MUSHROOM BRACIOLE

Slow-Cooked Beef & Mushroom Braciole --
Lean Cut
  • Total Recipe Time: HIGH 4 hours or LOW 6 hours
  • Makes 6-8 servings

INGREDIENTS

  1. 1 beef Flank Steak (1-1/2 to 2 pounds)
  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

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, tope evenly with mushroom mixture and roll up each to make two smaller, more manageable rolls.
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