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Braciola

Prep time 28 mins
Cook time 2 hrs, 17 mins
Yield 4 servings (serving size: 1 slice braciola and 3/4 cup sauce)

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

Nutrition Information

  • calories 329
  • fat 15.4 g
  • satfat 5.1 g
  • protein 25.4 g
  • carbohydrate 22.5 g
  • cholesterol 52 mg
  • iron 4.4 mg
  • sodium 927 mg
  • caloriesfromfat 42 %
  • fiber 4.0 g
  • calcium 98 mg

How to Make It

  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.

Oxmoor House Healthy Eating Collection