Title: Italian Rollups
Categories: Crockpot, Beef
Yield: 6 Servings

-Sue Woodward

------------------------HOFFMAN'S CROCKERY FAVORITES------------------------
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
1/4 c -Water; cold
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini