Name: Italian Rollups
Ingredients: -Sue Woodward; 1/4 c Pine nuts; coarsely chopped; 1 cl Garlic; minced; 2 tb Fresh parsley; chopped; 2 tb Fresh basil; chopped; 1 tb Olive or vegetable oil; 1/4 ts Salt; 1/8 ts Pepper; 1 1/2 lb Boneless round steak; about 1/2" thick; 6 sl Proscuitto; well trimmed; 1 c Beef broth or bouillon; 1 oz Dried porcini or shitake mushrooms; 1/2 c Dry red wine; 2 tb Cornstarch Water; cold; Pine nuts; for garnish

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Vegetables	Italian	Crockpot, Beef	6	Servings

INGREDIENTS

		-Sue Woodward
1/4	c	Pine nuts; coarsely chopped
1	cl	Garlic; minced
2	tb	Fresh parsley; chopped
2	tb	Fresh basil; chopped
1	tb	Olive or vegetable oil
1/4	ts	Salt
1/8	ts	Pepper
1 1/2	lb	Boneless round steak; about 1/2" thick
6	sl	Proscuitto; well trimmed
1	c	Beef broth or bouillon
1	oz	Dried porcini or shitake mushrooms
1/2	c	Dry red wine
2	tb	Cornstarch Water; cold
		Pine nuts; for garnish

INSTRUCTIONS

HOFFMAN'S CROCKERY FAVORITES
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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