Braciole

Serving Size : 8

2 1/2 pounds round steak -- 1/4 to 1/2 inch thick
1/2 pound Italian sausage
1 tablespoon dried parsley flakes
1/2 teaspoon leaf oregano
2 garlic cloves -- minced
1 large onion -- finely chopped
1 teaspoon salt
16 ounces italian style tomatoes
6 ounces tomato paste
1 teaspoon salt
1 teaspoon leaf oregano
taco sauce
10 large tomatoes -- or two 28-oz can tomatoes
5 garlic cloves -- chopped
1 tablespoon Worcestershire sauce
2 teaspoons salt
2 large onions -- chopped
2 jalapenos
1 tablespoon flour
1 teaspoon chili powder
1 tablespoon vegetable oil
1 teaspoon oregano
1 teaspoon thyme
1 tablespoon wine vinegar
1 tablespoon sugar

Trim all excess fat from round steak. Cut into 8 evenly shaped pieces.
Pound steak pieces between waxed paper until very thin and easy to roll.
In skillet, lightly brown sausage. Drain well and combine with parsley,
1/2 teaspoon oregano, garlic, onion, and salt; mix well. Spread each steak
with 2 to 3 tablespoons of sausage mixture. Roll up steaks and tie. Stack
steak rolls in crockpot. Combine tomatoes, tomato paste, salt, and 1
teaspoon oregano; pour over rolls. Cover and cook on low setting for 8 to
10 hours. Serve steak rolls with sauce.

SAUCE: Place all ingredients except flour, oil, and vinegar in crockpot;
stir well. Cover and cook on low setting for 8 to 10 hours. Remove cover
and turn to high setting for the last hour to reduce excess moisture.
Before removing sauce from crockpot, stir in flour, oil, and vinegar.
Allow to cool. Pour 3 cups of sauce at a time into blender container;
blend until smooth.

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Per Serving (excluding unknown items): 485 Calories; 29g Fat (52.8%
calories from fat); 35g Protein; 23g Carbohydrate; 5g Dietary Fiber; 106mg
Cholesterol; 1674mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 3
1/2 Vegetable; 3 Fat; 0 Other Carbohydrates.


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