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Italian Rollups

  • 6servings
  • 480minutes
  • 212calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, C, D
MineralsZinc, Copper, Natrium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup pine nuts coarsely chopped

  2. 1 clove garlic minced

  3. 2 tablespoons parsley leaves fresh, chopped

  4. 2 tablespoons basil fresh, chopped

  5. 1 tablespoon olive oil or vegetable oil

  6. 1/4 teaspoon salt

  7. 1/8 teaspoon black pepper

  8. 1 1/2 pounds beef round steak boneless, about 1/2 inch thick

  9. 6 slices prosciutto well trimmed

  10. 1 cup beef broth or bouillon

  11. 1 ounce mushrooms, porcini, dried or shiitake

  12. 1/2 cup red wine dry

  13. 2 tablespoons cornstarch

  14. 1/4 cup water cold

  15. 1 x pine nuts for garnish*

Instructions Jump to Ingredients ↑

  1. In small bowl, combine 1/4 cup chopped pine nuts, garlic, parsley, basil, oil, salt, and pepper.

  2. Remove most of fat from steak.

  3. Cut into 6 pieces about 3 x 4 inches.

  4. Pound to about 1/4 inch thickness or 4 x 6 inches.

  5. Place a slice of prosciutto on each slice of pounded round steak.

  6. Spoon about 1 tbsp herb mixture on each.

  7. Roll up like a jelly roll.

  8. Tie with string.

  9. Place on bottom of slowcooker.

  10. Heat broth or bouillon to boiling.

  11. Pour over dried mushrooms.

  12. Add to cooker. Pour in wine.

  13. Cover; cook on LOW 6 to 7 hrs.

  14. Remove meat; cover and keep warm.

  15. Turn pot to HIGH.

  16. Dissolve cornstarch in water.

  17. Stir into liquid in pot. Cover; cook on HIGH 15 to 20 mins or until thickened.

  18. Spoon over rollups.

  19. Sprinkle with pine nuts.

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