Italian Rollups
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INGREDIENTS 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, about 1/2-inch 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 cold water
Pine nuts, for garnishIn 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 x 4-inches. Pound to about 1/4-inch thickness.
Place a slice of prosciutto on each slice of pounded round steak. Spoon about 1 tablespoon herb mixture on each. Roll up jelly-roll fashion. Tie with string.
Place on bottom of crock pot. Heat broth or bouillon to boiling. Pour over dried mushrooms. Add to crockpot. Pour in wine.
Cover; cook on LOW 6 to 7 hours. 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 additional pine nuts, if desired.