Monday, September 17, 2012

Crockpot Braciole

Cooking for Mom and her home care attendants is much easier with a crockpot. I can get things going early in the morning and then have my day off without worry. I use it more now than I ever did when I got it as a wedding present in 1971. Who would have guessed.

This week I chose a new recipe for Braciole from my Rival Crock-Pot Cooking book.

Crockpot Braciole

2 1/2 lb. round steak, 1/4 to 1/2 inch thick
8 slices Provolone cheese

1/2 lb. bulk Italian sausage
2 cloves garlic
1/2 small onion
1/2 cup grated Parmesan or Asiago cheese
1/2 cup bread crumbs
1 egg
1 teaspoon leaf oregano
1 teaspoon Italian spice
1 teaspoon salt

Chop and saute garlic and onion in olive oil. Put in mixing bowl. Crumble and lightly brown sausage. Add oregano and Italian spice. Put in mixing bowl and let cool slightly. Add bread crumbs, grated cheese and salt. Beat an egg and add to the mixture to act as a binding agent. Mix well.

1 10 oz. can diced stewed tomatoes
1 6 oz. can tomato paste
1/2 cup water
2 cloves garlic
1/2 small onion
1 tablespoon leaf oregano
1 tablespoon Italian spice
1 teaspoon garlic powder
1 teaspoon salt

Chop and saute garlic and onions. Add oregano and Italian spice. Add stewed tomatoes and tomato paste. Use water to rinse cans into the sauce. Add garlic powder and salt to taste. Let sauce simmer while assembling Braciole.

Trim fat from steak and cut into 8 evenly sized pieces. Pound steak pieces until thin and easy to roll. Place a slice of Provolone cheese on each piece of steak. Cover with about two tablespoons of filling and roll jelly-roll style. Secure with toothpicks. Don't worry if you have any extra filling. Just add it to the sauce.

Spray crockpot with Pam to reduce sticking. Cover the bottom with sauce. Layer in the steak roll-ups. Cover with the remaining sauce. Cook on low for 7 to 10 hours.

To complete the meal, cook some spaghetti to serve with the Braciole and sauce. A vegetable and garlic toast makes a great meal. -- Margy

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