Italian Rollups<\/p>\n
<\/p>\n
1\/4 C. Pine nuts; coarsely chopped<\/p>\n
1 clove Garlic; minced<\/p>\n
2 T. Fresh parsley; chopped<\/p>\n
2 T. Fresh basil; chopped<\/p>\n
1 T. Olive or vegetable oil<\/p>\n
1\/4 tsp. Salt<\/p>\n
1\/8 tsp. Pepper<\/p>\n
1 1\/2 lb. Boneless round steak; about -1\/2″ thick<\/p>\n
6 slices Proscuitto; well trimmed<\/p>\n
1 C. Beef broth or bouillon<\/p>\n
1 oz. Dried porcini or shitake \u2013mushrooms<\/p>\n
1\/2 C. Dry red wine<\/p>\n
2 T. Cornstarch<\/p>\n
1\/4 C. Water; cold<\/p>\n
Pine nuts; for garnish<\/p>\n
<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 \u2013mushrooms 1\/2 C. Dry red wine 2 T. Cornstarch 1\/4 C. Water; cold Pine nuts; for garnish In…<\/p>\n