Italian rollups
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -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 |
| Pine nuts; for garnish | ||
Directions
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