Yield: 6 Servings
|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|
|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|
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