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 |
HOFFMAN'S CROCKERY FAVORITES
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