Italian Rollups

 

1/4 C. Pine nuts; coarsely chopped

1 clove Garlic; minced

2 T. Fresh parsley; chopped

2 T. Fresh basil; chopped

1 T. Olive or vegetable oil

1/4 tsp. Salt

1/8 tsp. Pepper

1 1/2 lb. Boneless round steak; about -1/2″ thick

6 slices Proscuitto; well trimmed

1 C. Beef broth or bouillon

1 oz. Dried porcini or shitake –mushrooms

1/2 C. Dry red wine

2 T. Cornstarch

1/4 C. Water; cold

Pine nuts; for garnish

 

In small bowl, combine 1/4 C. chopped pine nuts, garlic, parsley, basil, oil, salt, and pepper. Remove most of fat from steak. Cut into 6 pieces about 3″x4″. lb. to about 1/4″ thickness or 4″x6″. Place a slice of prosciutto on each slice of lb.ed round steak. Spoon about 1 T. 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 minutes or until thickened. Spoon over rollups. Sprinkle with pine nuts.