Italian Rollups

Course : Beef
Serves: 6
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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
1/4 cup pine nuts -- for garnish

Preparation / Directions:

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.

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