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Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare™ stoneware.
Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare™ stoneware.
Stuffed Veal Flank Steak
2 -2
1
/
2
pounds fl ank steaks
2 cups sliced portabella mushrooms
1
/
4
cup grated Parmesan or Romano cheese
4-6 teaspoons pesto paste
1
/
4
cup beef broth
Olive oil
2 cups bread crumbs
2 tablespoons salt
1 tablespoon pepper
4 tablespoons butter, melted
1
/
4
cup chopped onion
1. Score fl ank steaks against grain of meat on both sides. Pound steaks even until
3
/
4
-inch thick and lay fl at. In a bowl, mix bread crumbs, onions, butter, and
cheese; add beef broth to soften into stuffi ng. Spread pesto and bread crumb
mixture evenly over steaks, lay mushrooms evenly on top, and roll meat tight.
Fasten with string or skewers.
2. Coat bottom of VersaWare™ stoneware with oil, and heat on stovetop set to
medium heat. Season steak with salt and pepper and place in stoneware. Brown
on all sides.
3. Remove stoneware from stovetop, drain, and place in slow cooker heating base.
Cover and cook on Low for 7-9 hours or on High for 3-5 hours.
4. Remove string or skewers, slice, and serve.
Serves 6-8
Boneless Chicken Cacciatore
6 boneless chicken breasts (sliced in half)
Olive oil
1 cup coarsely chopped yellow onion
4 8-ounce jars tomato basil or other marinara sauce
2 teaspoons dried oregano (crushed)
2 teaspoons dried thyme (crushed)
2 teaspoons salt
2 teaspoons pepper
2 teaspoons minced garlic
1 6-ounce can sliced mushrooms
1
/
4
cup dry red wine (optional)
1 cup coarsely chopped green pepper
1. Coat bottom of VersaWare™ stoneware with olive oil, heat on stovetop set to
medium heat, and brown chicken. Drain and return stoneware to slow cooker
heating base.
2. Combine all other ingredients with chicken. Place stoneware in slow cooker
heating base, cover, and cook on Low for 5-7 hours or on High for 2-3 hours.
Serves 8
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