Italian Rollups

Directions

In small bowl, combine ¼ cup chopped pine nuts, garlic, parsley, basil, oil, salt, and pepper.

Remove most of fat from steak.

Cut into 6 pieces about 3 x 4 inches.

Pound to about ¼ inch thickness or 4 x 6 inches.

Place a slice of prosciutto on each slice of pounded round steak.

Spoon about 1 tablespoon 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 minutes or until thickened.

Spoon over rollups.

Sprinkle with pine nuts.