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Beef Involtini

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Ingredients

6 beef round steaks, beaten out
6 thin slices prosciutto
100g roast capsicum, sliced into 6 strips
6 large bocconcini, halved
1 x 40g sachet McCORMICK Slow Cookers Roast Beef with Tomato & Herb Gravy Recipe Base
1 x 400g can crushed tomatoes
Fresh chopped basil to serve

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Method untested

Prep time: 15 minutes
Cooking Time: 2 ½  hours
No of Serves: 6

1. Place a beef round on a clean bench and top with a piece of prosciutto and one strip of capsicum. Place 2 bocconcini halves in the centre and roll beef to enclose filling, securing with skewers. Repeat with remaining beef, prosciutto, capsicum and bocconcini. Panfry beef involtinis in a hot pan and when browned, place in slow cooker insert pot.

2. Combine the McCORMICK Slow Cookers Roast Beef with Tomato & Herb Gravy recipe base with crushed tomatoes and pour over beef.

3. Cook for 2 ½ hours on high or 5 hours on low. (Keep covered during cooking).Cooking times may vary between Slow Cooker models.

4. Serve Involtinis with creamy mash. Fold fresh basil through tomato gravy and serve over beef.



This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.





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Series: MasterChef 2010

Segment:

Chef: McCORMICK

Tags: Beef

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