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Recipe Name: Italian Rollups Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 6

Sue Woodward
1/4 Cup(s) Pine nuts, coarsely chopped
1 Garlic, minced
2 Tablespoon(s) Fresh Parsley, chopped
2 Tablespoon(s) Fresh basil, chopped
1 Tablespoon(s) Olive Or Vegetable Oil
1/4 Teaspoon(s) Salt
1/8 Teaspoon(s) Pepper
1 1/2 Pound(s) Boneless round steak, about
1/2" thick
6 Proscuitto, well trimmed
1 Cup(s) Beef broth or bouillon
1 Ounce(s) Dried porcini or shitake
1/2 Cup(s) Dry red wine
2 Tablespoon(s) Cornstarch
1/4 Cup(s) water cold
Pine nuts, for garnish
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 6pieces about 3"x4". Pound to about 1/4" thickness or 4"x6".
Place aslice of prosciutto on each slice of pounded round steak. Spoon
about 1tbsp herb mixture on each. Roll up like a jelly roll. Tie with
string.Place on bottom of slowcooker. Heat broth or bouillon to
boiling. Pourover dried mushrooms. Add to cooker. Pour in wine. Cover;
cook on LOW 6to 7 hrs. Remove meat; cover and keep warm. Turn pot to
HIGH. Dissolvecornstarch in water. Stir into liquid in pot. Cover;
cook on HIGH 15 to20 mins. or until thickened. Spoon over rollups.
Sprinkle with pinenuts.Per serving - 326 cal, 36 g pro, 7 g carbo, 15 g
fat, 101 mg chol, 395mg sodAuthor - Mable HoffmanFrom Gemini's MASSIVE
MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 421
Calories From Fat: 311
Total Fat: 34.8g
Cholesterol: 80.5mg
Sodium: 329.2mg
Potassium: 533.2mg
Carbohydrates: 5.8g
Fiber: 1.4g
Sugar: 1.2g
Protein: 21.9g

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