Stuffed Cube Steaks
|Beef cube steaks||6|
|Low calorie french salad dressing||1⁄2 Cup (8 tbs)|
|Shredded carrot||1 Cup (16 tbs)|
|Finely chopped onion||3⁄4 Cup (12 tbs)|
|Finely chopped green pepper||3⁄4 Cup (12 tbs)|
|Finely chopped celery||3⁄4 Cup (12 tbs)|
|Canned beef broth||1⁄2 Cup (8 tbs)|
|Kitchen bouquet||1⁄4 Teaspoon|
Pound steaks to 1/4-inch thickness.
Sprinkle generously with salt and pepper; brush with salad dressing.
Place in shallow dish; marinate for 30 to 60 minutes at room temperature.
In saucepan combine carrot, onion, green pepper, celery, 1/4 cup water, and 1/4 teaspoon salt.
Simmer, covered, till vegetables are crisp-tender, about 7 to 8 minutes.
Place about 1/3 CUP vegetable mixture on each steak.
Roll up jelly-roll fashion; secure with wooden picks.
Place meat rolls in 10-inch skillet; pour beef broth over.
Simmer, covered, till tender, about 35 to 40 minutes.
Transfer meat to serving platter; remove picks.
Skim fat from broth; reserve 3/4 cup broth.
Blend cornstarch with 2 tablespoons cold water; stir into reserved broth.
Cook and stir till thick and bubbly; stir in kitchen bouquet.
Pour over steak rolls.