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    Kansas Country Living Magazine
    Home » Slow-Cooked Beef and Mushroom Braciole
    Recipes

    Slow-Cooked Beef and Mushroom Braciole

    Carol DorrBy Carol DorrAugust 20, 20202 Mins Read
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    Jump to Recipe Print Recipe

     

    Slow-Cooked Beef and Mushroom Braciole

    Beef it's What's for Dinner
    September 2018
    Print Recipe Pin Recipe
    Course Main Course
    Cuisine American

    Ingredients
      

    • 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

    Instructions
     

    • 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.

    Notes

    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.
    Tried this recipe?Let us know how it was!
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