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Stuffed Cube Steaks

Healthycooking's picture
Ingredients
  Beef cube steaks 6
  Salt To Taste
  Pepper To Taste
  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)
  Cornstarch 4 Teaspoon
  Kitchen bouquet 1⁄4 Teaspoon
Directions

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.
Drain.
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.

Recipe Summary

Method: 
Sprinkling
Ingredient: 
Beef

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