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Italian Rollups
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6
/4 cup Pine nuts, coarsely chopped
clove Garlic, minced
tablespoons Fresh parsley, chopped
tablespoons Fresh basil, chopped
tablespoon Olive or vegetable oil
/4 teaspoon Salt
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/8 teaspoon Pepper
−1/2 pounds Boneless round steak
slices Proscuitto, well trimmed
cup Beef broth or bouillon
ounce Dried porcini or shitake, mushrooms
/2 cup Dry red wine
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tablespoons Cornstarch
/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.
Italian Rollups
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