Italian Rollupsbeef, crockpot Woodward -----HOFFMAN'S CROCKERY FAVORITES-- 1/4 cup Pine nuts; coarsely chopped 10 milliliters 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; about thick 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. Per serving - 326 cal, 36 g pro, 7 g carbo, 15 g fat, 101 mg chol, 395 mg sod Author - Mable Hoffman |
