Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           pine nuts -- coarsely chopped
  10      milliliters   garlic -- minced
   2      tablespoons   fresh parsley -- chopped
   2      tablespoons   fresh basil -- chopped
   1      tablespoon    olive or vegetable oil
     1/4  teaspoon      salt
     1/8  teaspoon      pepper
   1 1/2  pounds        boneless round steak -- about
                        thick
   6      slices        proscuitto -- well trimmed
   1      cup           beef broth or bouillon
   1      ounce         dried porcini or shitake -- mushrooms
     1/2  cup           dry red wine
   2      tablespoons   cornstarch
     1/4  cup           water -- cold
                        pine nuts -- for garnish

Preparation:

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"x 4". 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.