FBD

Italian Rollups

Thin round steak rolled around a fragrant pine nut, basil, and prosciutto filling, slow-braised in a rich red wine and porcini mushroom sauce.

ItalianBeefIntermediate360 minBy Northstar

Ingredients

Servings
6
  • 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 0.5 lb boneless round steak, pounded thin
  • 6 slice prosciutto, trimmed
  • 1 cup beef broth
  • 1 oz dried porcini or shiitake mushrooms
  • 0.5 cup dry red wine
  • 2 tbsp cornstarch

Instructions

  1. 1

    Mix pine nuts, garlic, parsley, basil, oil, salt, and pepper. Lay steak flat; cover with prosciutto. Spread pine nut mixture over prosciutto.

  2. 2

    Roll up tightly and secure with toothpicks or kitchen twine.

  3. 3

    Place rolls in crockpot. Add broth, dried mushrooms, and red wine.

  4. 4

    Cook on LOW 6–8 hours. Remove rolls; whisk cornstarch with cold water into sauce to thicken. Serve with sauce.

Tags

elegantprosciuttoItalianslow cookerbeef rollups