Italian rollups

Yield: 6 Servings

Measure Ingredient
\N \N -Sue Woodward
¼ 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
¼ teaspoon Salt
⅛ teaspoon Pepper
1½ pounds Boneless round steak; about 1/2\" thick
6 slices Proscuitto; well trimmed
1 cup Beef broth or bouillon
1 ounce Dried porcini or shitake mushrooms
½ cup Dry red wine
2 tablespoons Cornstarch Water; cold
\N \N Pine nuts; for garnish


In small bowl, combine ¼ 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 ¼" 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

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