Ingredients:
- 1 1/2 pounds boneless beef round steak
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 package (10 ounces) frozen chopped spinach, thawed, squeezed dry
- 1/4 cup toasted, chopped almonds*
- 1/4 cup chopped dried apricots
- 3/4 cup soft bread crumbs
- 1/4 teaspoon ground allspice
- 1/4 cup dry red wine
- 4 teaspoons cornstarch
- 2 tablespoons cold water
Preparation:
Pound steak to 1/2-inch thickness. Sprinkle with salt and pepper. In medium bowl combine spinach, almonds, dried apricots, bread crumbs and ground allspice. Spread evenly over the thinned and flattened steak; roll up starting with the short end. Place seam side down in the crockpot. Pour red wine over beef roll. Cover and cook on LOW 7 to 8 hours. Remove beef and vegetables. Turn control to HIGH. Dissolve cornstarch in cold water and stir into juice in pot. Cover and cook on high about 15 minutes or until slightly thickened. Slice crosswise and serve with the thickened juices. Serve with potatoes or hot cooked noodles. Serves 6.*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
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