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Italian Roll-Ups

1/4 cup pine nuts, coarsely chopped 1 garlic clove, minced 2 TB chopped fresh parsley 2 TB chopped fresh basil

1 TB olive oil

1/4 teaspoon salt

1/8 teaspoon pepper

1-1/2 lb boneless round steak, about 1/2 inch thick

6 slices proscuitto, well trimmed

1 cup beef broth or bouillon

1 oz dried porcini or shitake mushrooms

1/2 cup dry red wine

2 TB cornstarch

1/4 cup cold water

Pine nuts

In small bowl, combine 1/4 cup chopped pine nuts, garlic, parsley, basil, oil, salt and pepper.

Remove fat from steak. Cut into 6 pieces about 3 inches by 4 inches. Pound to 1/4 inch thickness or 4 by 6 inches.

Place a slice of proscuitto on each side of pounded steak. Spoon about 1 TB herb mixture on each.

Roll up like a jelly roll; secure with string. Place on bottom of slow cooker.

Heat broth/bouillon to boiling. Pour over dried mushrooms. Add to cooker. Pour in wine. Cover; cook on low 6 to 7 hours.

Remove meat; cover and keep warm. Turn pot on high. Dissolve cornstarch in water. Stir liquid into pot. Cover; cook on high 15 to 20 minutes. Spoon over roll-ups. Garnish with additional pine nuts.


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