-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