Italian Rollups

beef, crockpot

----HOFFMAN'S CROCKERY FAVORITES---
1/4 cup pine nuts; coarsely chopped
1 centiliter garlic; minced
2 tablespoon fresh parsley; chopped
2 tablespoon fresh basil; chopped
1 tablespoon olive or vegetable oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 lb boneless round steak; about 1/2 thick
6 slice proscuitto; well trimmed
1 cup beef broth or bouillon
1 oz dried porcini or shitake mushrooms
1/2 cup dry red wine
2 tablespoon cornstarch water; cold
1 pine nuts; for garnish

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 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