Steak and Vegetable Braciole

Steak and Vegetable Braciole Enlarge Image
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12 users rated this recipe an average rating of 4.0
Makes:
6 servings
Prep:
25 mins
Cook:
8 hrs to 10 hrs (low) or 4 to 5 hours (high)
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Steak and Vegetable Braciole

Ingredients
1/2
cup shredded carrot (1 medium)
1/3
cup chopped zucchini
1/3
cup chopped red or green sweet pepper
1/4
cup sliced green onions (2)
2
tablespoons grated Parmesan cheese
1
tablespoon snipped fresh parsley
1
clove garlic, minced
1/4
teaspoon ground black pepper
6
tenderized beef round steaks (about 2 pounds total)*
2
cups purchased marinara sauce
 
Hot cooked pasta (optional)

Directions

    For filling:
  1. In a small bowl, combine carrot, zucchini, sweet pepper, green onions, cheese, parsley, garlic, and black pepper. Spoon 1/4 cup of the filling onto each piece of meat. Roll up meat around the filling; secure with clean kitchen string or wooden toothpicks.
  2. Place meat rolls in a 3 1/2- or 4-quart slow cooker. Pour marinara sauce over meat rolls.
  3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  4. Remove and discard string or toothpicks. If desired, serve meat rolls and marinara sauce over hot cooked pasta.

From the Test Kitchen

*

If you can't find tenderized round steak, ask a butcher to tenderize 2 pounds boneless beef round steak and cut it into six pieces. Or cut 2 pounds boneless beef round steak into six serving-size pieces; place each piece of steak between two pieces of plastic wrap. Using a meat mallet, pound steak pieces to 1/4 to 1/2 inch thick.

Nutrition Facts

(Steak and Vegetable Braciole)
    Per serving:
  • 261 kcal cal.,
  • 9 g fat
  • (3 g sat. fat,
  • 73 mg chol.,
  • 523 mg sodium,
  • 7 g carb.,
  • 2 g fiber,
  • 36 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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