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Saturday, October 04 2014
Steak and Vegetable Braciole Recipe
  • 1/2   cup   shredded carrot (1 medium)
  • 1/3   cup   chopped zucchini
  • 1/3   cup   chopped red or green sweet pepper
  • 1/4   cup   sliced green onions (2)
  • 2    tablespoons   grated Parmesan cheese
  • 1    tablespoon   snipped fresh parsley
  • 1      clove garlic, minced
  • 1/4   teaspoon   ground black pepper
  • 6      tenderized beef round steaks (about 2 pounds total)*
  • 2    cups   purchased marinara sauce
  •     Hot cooked pasta (optional)
For filling:
In a small bowl, combine carrot, zucchini, sweet pepper, green onions, cheese, parsley, garlic, and black pepper. Spoon 1/4 cup of the filling onto each piece of meat. Roll up meat around the filling; secure with clean kitchen string or wooden toothpicks.
Place meat rolls in a 3 1/2- or 4-quart slow cooker. Pour marinara sauce over meat rolls.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Remove and discard string or toothpicks. If desired, serve meat rolls and marinara sauce over hot cooked pasta.
  • * If you can't find tenderized round steak, ask a butcher to tenderize 2 pounds boneless beef round steak and cut it into six pieces. Or cut 2 pounds boneless beef round steak into six serving-size pieces; place each piece of steak between two pieces of plastic wrap. Using a meat mallet, pound steak pieces to 1/4 to 1/2 inch thick.
nutrition information
Per Serving: cal. (kcal) 261, Fat, total (g) 9, chol. (mg) 73, sat. fat (g) 3, carb. (g) 7, fiber (g) 2, pro. (g) 36, sodium (mg) 523, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:00 am   |  Permalink   |  0 Comments  |  Email

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