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Braciole

Enjoy this Italian-style dinner made with pork sausage, beef steaks and prosciutto that’s served with tomato pasta sauce – a delicious slow-cooked meal.

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  • prep time 30 min
  • total time 5 hr 30 min
  • ingredients 9
  • servings 8
 

Ingredients

1/2
lb bulk Italian pork sausage
2
beef flank steaks (1 to 1 1/4 lb each)
6
to 8 slices prosciutto
3/4
cup herb-seasoned stuffing crumbs
1/2
cup chopped fresh Italian (flat-leaf) parsley
1/4
cup shredded Parmesan cheese (1 oz)
1
egg, slightly beaten
1
teaspoon dried minced garlic
1
jar (14 oz) tomato pasta sauce (without meat)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 8-inch skillet, cook sausage over medium heat, stirring occasionally, until no longer pink; drain if necessary. Cool. Meanwhile, place flank steaks between pieces of plastic wrap or cooking parchment paper; gently pound with flat side of meat mallet until steaks are rectangular and about 1/4 inch thick. Arrange 3 to 4 prosciutto slices on each steak, covering surface.
  • 2 Add stuffing, parsley, cheese and egg to sausage in skillet; stir well. Spoon evenly over prosciutto on each steak, leaving 1/4-inch border on all sides. Starting at a long side, roll up 1 steak, tucking in ends to enclose stuffing; secure with kitchen string in 2 or 3 places. Repeat with second steak.
  • 3 Spray 5-quart slow cooker with cooking spray. Place steak rolls, seam sides down, in slow cooker. Sprinkle dried minced garlic over steak rolls; spoon pasta sauce over garlic.
  • 4 Cover; cook on Low heat setting 5 to 6 hours.
  • 5 Carefully remove steak rolls; clip and discard string. Slice meat crosswise into pieces. Serve with sauce from slow cooker.
  • 1 In 8-inch skillet, cook sausage over medium heat, stirring occasionally, until no longer pink; drain if necessary. Cool. Meanwhile, place flank steaks between pieces of plastic wrap or cooking parchment paper; gently pound with flat side of meat mallet until steaks are rectangular and about 1/4 inch thick. Arrange 3 to 4 prosciutto slices on each steak, covering surface.
  • 2 Add stuffing, parsley, cheese and egg to sausage in skillet; stir well. Spoon evenly over prosciutto on each steak, leaving 1/4-inch border on all sides. Starting at a long side, roll up 1 steak, tucking in ends to enclose stuffing; secure with kitchen string in 2 or 3 places. Repeat with second steak.
  • 3 Spray 5-quart slow cooker with cooking spray. Place steak rolls, seam sides down, in slow cooker. Sprinkle dried minced garlic over steak rolls; spoon pasta sauce over garlic.
  • 4 Cover; cook on Low heat setting 5 to 6 hours.
  • 5 Carefully remove steak rolls; clip and discard string. Slice meat crosswise into pieces. Serve with sauce from slow cooker.

EXPERT TIPS

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Expert Tips

When pounding the meat in this recipe, you use the flat side of the meat mallet since you are pounding it to make it thinner, not trying to tenderize the meat.

Do you have homemade or leftover marinara sauce? If so, substitute 1 3/4 cups for the jar of pasta sauce in this recipe.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
(
Calories from Fat
160),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
160mg
160%;
Sodium
1230mg
1230%;
Total Carbohydrate
18g
18%
(Dietary Fiber
1g
1%
  Sugars
6g
6%
),
Protein
56g
56%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
8%;
Calcium
8%;
Iron
35%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 3 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.