Braciole
Crockpot braciole
Ingredients
- 2 1/2 pounds Round steak
- 1/4 to 1/2" thick 1/2 pound Bulk Italian sausage
- 1 tablespoon Dried parsley flakes
- 1/2 teaspoon Leaf oregano
- 2 cloves Garlic -- minced
- 1 large Onion -- finely chopped
- 1 teaspoon Salt
- 1 can Italian style tomatoes -- 16 oz
- 1 can tomato paste -- (6 oz)
- 1 teaspoon Salt
- 1 teaspoon Leaf oregano
- 10 large Tomatoes or 2 28 oz cans tomatoes
- 5 cloves Garlic -- chopped
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Salt
- 2 large Onions -- chopped
- 1 tablespoon Flour
- 1 tablespoon Vegetable oil
- 1 teaspoon Oregano
- 1 teaspoon Thyme
- 1 tablespoon Wine vinegar
- 1 tablespoon Sugar
Instructions
- 1
Trim all excess fat from round steak.
- 2
Cut into 8 evenly shaped pieces.
- 3
Pound steak pieces between waxed paper until very thin and easy to roll.
- 4
In skillet, lightly brown sausage.
- 5
Drain well and combine with parsley, 1/2 teaspoon oregano, garlic, onion, and salt; mix well.
- 6
Spread each steak with 2 to 3 tablespoons of sausage mixture.
- 7
Roll up steaks and tie.
- 8
Stack steak rolls in crock pot.
- 9
Combine tomatoes, tomato paste, salt, and 1 teaspoon oregano; pour over rolls.
- 10
Cover and cook on low setting for 8 to 10 hours.
- 11
SAUCE: Place all ingredients except flour, oil, and vinegar in crock pot; stir well.
- 12
Cover and cook on low setting for 8 to 10 hours.
- 13
Remove cover and turn to high setting for the last hour to reduce excess moisture.
- 14
Before removing sauce from crock pot, stir in flour, oil, and vinegar.
- 15
Allow to cool.
- 16
Pour 3 cups of sauce at a time into blender container; blend until smooth.
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