Slow-Cooked Beef and Mushroom Braciole
- 1 beef flank steak 1-1/2 to 2 pounds
- 1 cup finely diced mushrooms
- 1/2 cup finely diced onion
- 1/2 cup grated Parmesan cheese
- 2 slices bacon or prosciutto chopped (about 1 ounce)
- 1 can 28 ounce crushed tomatoes
- 1 Tbs. Italian seasoning blend
- 1 tsp. salt divided
- Cooked pasta or polenta
- Combine mushrooms, onion, cheese and bacon in medium bowl; set aside. Cover steak with plastic wrap; pound until 1/4-inch thick. Season steak on both sides with 1/2 tsp. salt and 1/2 tsp. 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.
- Place tomatoes in slow cooker; stir in remaining 1/2 tsp. salt, 1/2 tsp. pepper and Italian seasoning. Add beef roll to sauce, turning once to coat. Cook, covered, on high 4 hours or on low 6 hours or until beef is tender.
- Cut braciola diagonally into 1/2-inch-thick slices. Serve over pasta or polenta; top with sauce.
Cook’s Tip: 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.
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