Slow Cooked Spinach Stuffed Steaks

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Beef steaks stuffed with pesto, spinach, onion and garlic slow-cooked in a crockpot, served with a sauce made from the juices and a simple potato dish. Adapted from a recipe in betty crocker's slow cooker cookbook"."

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Steps

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Flatten the steaks so that they are about 1 / 8-inch thick by pounding them with a meat mallet or a rolling pin.

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Divide the spinach , onion and garlic evenly among the steaks , spreading the filling to the edges , then roll up each of the steaks and secure it with toothpicks or small metal skewers.

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Place the steaks in a 31 / 2-quart crockpot , pour the wine or beef broth over the steaks , cover the crockpot , and cook on low for 8 to 9 hours or until the beef is tender.

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Remove the steaks from the crockpot to a serving platter , and keep warm.

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Skim any fat from the juices in the crockpot , and pour one cup of the juice into a small pan.

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To make the sauce , mix cornstarch and water and add to the juice.

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Then cook over a medium-high heat for about 5 minutes , stirring continuously until thickened.

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Serve the steaks with the sauce and a potato dish such as bergys irish mashed potatoes recipe #10974 , english parsley potatoes recipe #123425 or colcannon recipe #123663.

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Ingredients

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beef steaks, basil pesto, onion, garlic cloves, frozen chopped spinach, red wine, cornstarch, water