KitchenAid KSC700SS Instructions and Recipes - Page 25

ENGLISH Italian Meat Roll (Braciola) 1 beef flank steak Sprinkle both sides of steak lightly with salt and black (about 11/2 lbs/680 g) pepper, if desired. Starting in center, pound steak with Salt, if desired Black pepper, if desired 6 cloves garlic, minced flat side of meat mallet into a rectangle (about 1/4" [0.6 cm] thick). Set aside. In food processor, position multipurpose blade in work bowl. With processor running, add garlic; process until 11/3 cups (325 mL) loosely packed fresh basil leaves, well dried minced. Add basil, parsley, oregano, and green onions; process until chopped. Add cheese, bread crumbs, and 1 tbs (15 mL) oil; process until blended. Leaving 1/2" (1.25 cm) on longest edges, spread mixture evenly over 3/4 cup (175 mL) loosely packed fresh parsley leaves, well dried meat, pressing firmly. Starting on longest side, roll up jelly-roll style, folding in sides to enclose filling. Secure with wooden picks or kitchen string.* 1/3 cup (75 mL) loosely packed fresh oregano leaves, well dried 6 green onions, cut into 1" pieces 3/4 cup (185 mL) grated Parmesan cheese 2 tbs (30 mL) dry Italian bread crumbs 3 tbs (45 mL) olive oil, divided 1 medium onion, cut into wedges In large skillet or Dutch oven over medium-high heat, heat remaining 2 tbs (30 mL) oil. Add beef roll; cook 5 to 7 minutes, or until browned, turning occasionally. Place medium onion in slow cooker ceramic pot sprayed with no-stick cooking spray. Add beef roll and any remaining juices from pan. Top with bell pepper and tomatoes. Drizzle evenly with marinara sauce. Cover and cook at SIMMER 8 to 10 hours, or until meat is very tender. Remove meat roll to work surface and cut into slices. Serve meat and sauce with cooked spaghetti or other favorite pasta. Yield: 6 servings. * Meat roll may be prepared to this point up to 8 hours 1 small yellow or red bell pepper, coarsely chopped 4 Roma tomatoes, coarsely chopped 1 container (10 oz/ 285 g) refrigerated marinara sauce in advance, wrapped in plastic wrap, and refrigerated. Per Serving: About 350 cal., 31 g protein, 15 g carb, 19 g total fat, 6 g saturated fat, 55 mg cholesterol, 380 mg sodium. Tip: If steak is 1/2" (1.25 cm) or thicker, butterfly meat using a very sharp, thin knife. Starting with longest side of steak, split horizontally without cutting through at opposite edge. Open steak and pound slightly to flatten. 23