| 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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