Italian Beef Rollups
Ingredients
- 1 0.5 lb boneless beef round steak
- 6 slice prosciutto, trimmed of fat
- 0.3 cup pine nuts, coarsely chopped
- 1 clove garlic, minced
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh basil, chopped
- 1 tbsp olive oil
- 0.3 tsp salt
- 1/8 tsp black pepper
- 1 cup beef broth
- 1 oz dried porcini or shiitake mushrooms
- 0.5 cup dry red wine
- 2 tbsp cornstarch
Instructions
- 1
In a small bowl, combine pine nuts, garlic, parsley, basil, olive oil, salt, and pepper.
- 2
Trim fat from steak and cut into 6 pieces approximately 3×4 inches. Pound to about ¼-inch thickness.
- 3
Lay a slice of prosciutto on each piece of beef. Spoon about 1 tbsp herb mixture on each and roll up like a jelly roll. Tie with kitchen string.
- 4
Place rollups in the bottom of the slow cooker.
- 5
Heat beef broth to boiling; pour over dried mushrooms to rehydrate. Add broth and mushrooms to slow cooker. Pour in red wine.
- 6
Cover and cook on LOW 6–7 hours until beef is very tender.
- 7
Remove meat to a plate; remove string. Mix cornstarch with ¼ cup cold water until smooth; stir into juices in slow cooker. Cook on HIGH 10 minutes until sauce thickens.
- 8
Serve rollups over pasta with sauce spooned over top. Garnish with extra pine nuts.