-Sue Woodward
HOFFMAN'S CROCKERY FAVORITES
1/4 cup Pine nuts, coarsely chopped
1 cl Garlic, minced
2 tbsp Fresh parsley, chopped
2 tbsp Fresh basil, chopped
1 tbsp Olive or vegetable oil
1/4 tsp Salt
1/8 tsp Pepper
1 1/2 lb Boneless round steak, about 1/2" thick
6 slice Proscuitto, well trimmed
1 cup Beef broth or bouillon
1 oz Dried porcini or shitake mushrooms
1/2 cup Dry red wine
2 tbsp Cornstarch
1/4 cup -Water, cold
Pine nuts, for garnish
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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"x4". 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.
Per serving - 326 cal, 36 g pro, 7 g carbo, 15 g fat, 101 mg chol, 395 mg sod
Author - Mable Hoffman
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