Italian Rollups
Instructions:
- 1/4 cup Pine nuts, coarsely chopped
- 1 clove Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh basil, chopped
- 1 tablespoon Olive or vegetable oil
- 1/4 teaspoon Salt
- 1/8 teaspoon Pepper
- 1−1/2 pounds Boneless round steak
- 6 slices Proscuitto, well trimmed
- 1 cup Beef broth or bouillon
- 1 ounce Dried porcini or shitake, mushrooms
- 1/2 cup Dry red wine
- 2 tablespoons Cornstarch
- 1/4 cup −Water, cold
- Pine nuts, for garnish
- In small bowl, combine 1/4 cup chopped pine nuts, garlic, parsley, basil, oil, salt, and pepper. Remove most of fat from steak.
- Cut into 6 pieces about 3\"x4\".
- Pound to about 1/4\" thickness or 4\"x6\". Place a slice of prosciutto on each slice of pounded round steak.
- Spoon about 1 tbsp herb mixture on each. Roll up like a jelly roll.
- Tie with string. Place on bottom of slowcooker.
- Heat broth or bouillon to boiling.
- Pour over dried mushrooms.
- Add to cooker. Pour in wine. Cover; cook on LOW 6 to 7 hrs. Remove meat; cover and keep warm.
- Turn pot to HIGH. Dissolve cornstarch in water. Stir into liquid in pot.
- Cover; cook on HIGH 15 to 20 mins. or until thickened.
- Spoon over rollups.
- Sprinkle with pine nuts.