Italian Rollups

-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 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