Braciola

Name: Braciola
Ingredients: 1 (1-pound) lean flank steak; 1/2 cup chopped onion; 1/4 cup fresh French breadcrumbs; 3 tablespoons raisins; 3 tablespoons shredded fresh Parmesan cheese; 1 tablespoon pine nuts, toasted; 1 teaspoon dried parsley; 1/2 teaspoon dried oregano; 1/2 teaspoon dried rosemary; 1/2 teaspoon dried thyme; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 garlic clove, minced; 1 (14-ounce) can fat-free, less sodium chicken broth, divided; 1 tablespoon olive oil; 2 (8-ounce) cans no-salt-added tomato sauce; 1 (8-ounce) can roasted garlic tomato sauce

17 ingredients

4 steps

Ingredients

1 (1-pound) lean flank steak
1/2 cup chopped onion
1/4 cup fresh French breadcrumbs
3 tablespoons raisins
3 tablespoons shredded fresh Parmesan cheese
1 tablespoon pine nuts, toasted
1 teaspoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced
1 (14-ounce) can fat-free, less sodium chicken broth, divided
1 tablespoon olive oil
2 (8-ounce) cans no-salt-added tomato sauce
1 (8-ounce) can roasted garlic tomato sauce

Directions

1

Place flank steak on a large chopping block; pound steak to 1/4-inch thickness using a meat mallet or rolling pin.
2

. Combine onion and next 11 ingredients in a bowl; stir in 1/3 cup chicken broth. Spread stuffing over flank steak to within 1/2 inch of edges. Roll up steak, jelly-roll fashion, starting with 1 long side. Secure steak at 2-inch intervals with twine.
3

. Heat oil in a large nonstick skillet over medium-high heat. Add steak roll; cook 8 minutes, browning on all sides. Add remaining chicken broth and 3 cans tomato sauce.
4

. Bring to a boil; cover, reduce heat, and simmer 2 hours, turning steak over once. Cut braciola into 4 slices.