Recipe for Italian Rollups 
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Yield:
6
Ingredients:
Amount Ingredient
1/4 cup Pine nuts coarsely chopped
10 x milliliters Garlic minced
2 tbl Fresh parsley chopped
2 tbl Fresh basil chopped
1 tbl Olive or vegetable oil
1/4 tsp Salt
1/8 tsp Pepper
1/2 lb Boneless round steak about
thick
6 slc Proscuitto well trimmed
1 cup Beef broth or bouillon
1 oz Dried porcini or shitake mushrooms
1/2 cup Dry red wine
2 tbl Cornstarch
1/4 cup Water cold
Instructions:
Instructions: 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.

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