- 6
Ingredients
- 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)
Preparation
Step 1
1. 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.
2. Place meat rolls in a 3 1/2- or 4-quart slow cooker. Pour marinara sauce over meat rolls.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
4. Remove and discard string or toothpicks. If desired, serve meat rolls and marinara sauce over hot cooked pasta.
From the Test Kitchen* •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 Facts (Steak and Vegetable Braciole) Servings Per Recipe 6,
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