Continental Steak


1 1/2 to 2 pounds boneless beef round steak
1/4 teaspoon salt
1/8 teaspoon black pepper
1 medium head bok choy
1/4 cup toasted, chopped hazelnuts
1/3 cup chopped dried apricots
3/4 cup soft bread crumbs
1/4 teaspoon ground allspice
1/4 cup red wine
4 teaspoons cornstarch
2 tablespoons cold water


Trim excess fat from round steak. Pound steak to 1/2 inch thickness. Sprinkle with salt and pepper. Remove large outer leaves of bok choy and set aside. Thickly slice smaller leaves crosswise to make 1 cup. In medium bowl combine bok choy, hazelnuts, apricots, breadcrumbs and allspice. Spread evenly over steak; roll up starting as short end. Place seam side down in slow cooker. Pour wine over meat. Separate leaves from stalks of reserved boy choy. Place stalks in bottom of pot, around meat. Cover meat with large leaves. Cover pot and cook on LOW 6-7 hours. Remove met and bok choy; keep warm. Turn control to HIGH. Dissolve cornstarch in water and stir into juice in pot. Cover and cook on high about 15 minutes or until slightly thickened. Slice neatly crosswise and serve with gravy.