Braciole
4 servings :
* 5 lb round steak, Cut 1/4" thick flattened out
* 1 lb Italian sausage, mild
* 1/2 C bread crumbs
* 2/3 cup dried currants or raisins
* 3 Tbsp parsley
* 1/2 tsp. fennel seed, bruised
* 2 tsp oregano
* 8 Cloves garlic, crushed
* 2 large onion, chopped fine
* 2 x16 oz canned plum tomatoes
* 2 x 6 oz Tomato Paste
Preparation:
Trim excess fat from the beef. Cut into as many evenly sized pieces as as you can reasonably make. Place each between 2 sheets of waxed paper. Pound each as thin as possible, the thinner the steaks, the better they roll up. Chill meat.
Brown the sausage lightly in a skillet & drain. Add parsley, oregano, fennel seed, garlic, onion and currants. Mix thoroughly.
Take out meat, and spread 2 to 3 tablespoons of the filling mixture on each flattened steak. Roll up each steak jelly roll fashion. Use string & toothpicks to keep the steaks rolled. Place the rolled steaks in the bottom of the slow cooker. Combine the tomatoes & tomato paste, (or your favorite red sauce recipe). Pour over the steak rolls. Cover. Cook on the slow cooker's LOW setting for 6 to 8 hours. ( In a pinch, you can oven bake them, but...) I take out the toothpicks, and leave the string to be removed at table. That's why there are napkins.
Serve Braciole with the sauce & spaghetti. Grate the good cheese on top.
This calls for the good red wine, too.
