Italian Beef Rollups (Crockpot)
Elegant Italian-style beef rollups filled with prosciutto, pine nuts, basil, and parsley, braised in red wine and porcini mushroom broth.
Ingredients
- 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
- 1 0.5 lb boneless round steak
- 6 slice prosciutto, well trimmed
- 1 cup beef broth or bouillon
- 1 oz dried porcini or shiitake mushrooms
- 0.5 cup dry red wine
- 2 tbsp cornstarch
Instructions
- 1
In small bowl, combine pine nuts, garlic, parsley, basil, oil, salt, and pepper.
- 2
Remove fat from steak. Cut into 6 pieces about 3"x4". Pound to 1/4" thickness.
- 3
Place a slice of prosciutto on each piece of steak. Spoon about 1 tbsp herb mixture on each. Roll up and tie with string.
- 4
Place rollups on bottom of slow cooker. Heat broth to boiling; pour over dried mushrooms. Add to cooker with red wine.
- 5
Cover; cook on LOW 6–7 hours. Remove meat; cover and keep warm.
- 6
Turn pot to HIGH. Dissolve cornstarch in cold water; stir into liquid. Cook on HIGH 15–20 minutes until thickened.
- 7
Spoon sauce over rollups. Sprinkle with additional pine nuts to serve.