Recipe - Italian Rollups

Sue Woodward

HOFFMAN'S CROCKERY FAVORITES
One fourth cup Pine nuts; coarsely chopped
1 cl Garlic; minced
2 tablespoon Fresh parsley; chopped
2 tablespoon Fresh basil; chopped
1 tablespoon Olive or vegetable oil
One fourth teaspoon Salt
1/8 teaspoon Pepper
1 One half pound Boneless round steak; about
1/2" thick
6 sl Proscuitto; well trimmed
1 cup Beef broth or bouillon
1 ounce Dried porcini or shitake
mushrooms
One half cup Dry red wine
2 tablespoon Cornstarch
One fourth cup Water; cold
Pine nuts; for garnish

In small bowl, combine One fourth 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 1/4" 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini