I have an exciting announcement! I have added a recipe print option to the website. Now if you scroll to the end of this post, you’ll see the recipe all ready to be printed. Going forward all Well Floured Kitchen recipes will have this feature. Older recipes will eventually too, but that may take me some time to update. I hope this makes it easier for you to enjoy the recipes!
Now let’s get to the food…
Looking for a change to spaghetti and meatballs? How about a tender slow cooked stuffed steak that is braised in tomato sauce? And is made in the slow cooker? Braciole is the answer.
Braciole is an Italian dish, steak stuffed and slowly braised all day in a tomato sauce. It is traditionally made with a flank steak. I find flank steak to be quite an expensive cut of meat around here (northeast), so I used top round as it is much more accessible and inexpensive. It also can be cut and rolled into individual servings, but making one big steak is such a time saver.
First prepare stuffing by sauteing onion and garlic in 2 tablespoons olive oil until softened. Add spinach. Once spinach has wilted, add parsley, breadcrumbs and cheese. Salt and Pepper to taste. Set aside.
Get out your frustrations and pound that steak until thin. O.k., you could just get it sliced thinner at the market, but it wouldn’t be nearly as therapeutic. Salt and Pepper on both sides.
Trim off excess fat if necessary, and place the stuffing down the middle.
Tie it up nice and tight with some kitchen twine. 3 or 4 knots should hold it together.
Sear in olive oil in a skillet large enough to hold your steak (or close enough), until nicely browned on all sides.
Deglaze the pan with 1/4 cup of water, scraping up all the delicious bits. Add to slow cooker with tomatoes and steak. I cooked it for 6 hours on high.
Carefully remove the kitchen strings and slice. It will likely fall apart a bit as you cut, taste a few of those shredded bits. Quality control, you know. Serve up this tender deliciousness over your favorite cut of pasta.