Recipe ingredients
- 1/4 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
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1-1/2 pounds boneless round steak
- 6 slices proscuitto, well trimmed
- 1 cup beef broth or bouillon
- 1 ounce dried porcini or shitake, mushrooms
- 1/2 cup dry red wine
- 2 tablespoons cornstarch
- 1/4 cup water, cold
- Pine nuts for garnish
Recipe method
- In small bowl, combine 1/4 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 hours.
- 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 minutes or until thickened.
- Spoon over rollups. Sprinkle with pine nuts.
Other crockpot recipes:
Italian rollups recipe
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