Italian Roll-Ups (P1)


1/4 cup pine nuts, coarsely chopped
1 garlic clove, minced
2 TB chopped fresh parsley
2 TB chopped fresh basil
1 TB olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 lb boneless round steak, about ½ inch thick
6 slices proscuitto, well trimmed
1 cup beef broth or bouillon
1 oz dried porcini or shitake mushrooms
1/2 cup dry red wine
2 TB cornstarch
1/4 cup cold water
Pine nuts


Directions:
1.In small bowl, combine ¼ cup chopped pine nuts, garlic, parsley, basil, oil, salt and pepper.
2.Remove fat from steak. Cut into 6 pieces about 3 inches by 4 inches. Pound to ¼ inch thickness or 4 by 6 inches.
3.Place a slice of proscuitto on each slice of pounded steak. Spoon about 1 TB herb mixture on each. Roll up like a jelly roll; secure with string. Place on bottom of slow cooker.
4.Heat broth/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 on high. Dissolve cornstarch in water. Stir liquid into pot. Cover; cook on high 15 to 20 minutes. Spoon over roll-ups. Garnish with additional pine nuts.