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Stuffed Cube Steaks

This recipe turns an inexpensive cut into a satisfying main dish.—Mary Reynolds, Gardner, Massachusetts
  • Total Time
    Prep: 35 min. + chilling Cook: 35 min.
  • Makes
    8 servings

Ingredients

  • 8 beef cube steaks (4 ounces each)
  • 1-1/4 teaspoons salt, divided
  • 1/4 teaspoon pepper
  • 1/2 cup French salad dressing
  • 1 cup shredded carrots
  • 3/4 cup finely chopped onion
  • 3/4 cup finely chopped celery
  • 1/2 cup finely chopped green pepper
  • 1/4 cup beef broth
  • 2 tablespoons canola oil
  • 1 tablespoon cornstarch
  • 1/4 teaspoon browning sauce, optional

Directions

  • Pound steaks to 1/4-in. thickness. Sprinkle with 1 teaspoon salt and pepper. Place in a greased 13x9-in. baking dish. Spoon salad dressing over steaks. Cover and chill for 1 hour.
  • In a large saucepan, combine the vegetables, broth and remaining salt. Cover and cook over medium heat for 6-8 minutes or until tender. Drain, reserving liquid.
  • Spoon 1/4 cup vegetable mixture onto each steak; roll up and secure with toothpicks. In a large nonstick skillet, brown meat rolls in oil on all sides. Cover and simmer for 35-40 minutes or until meat is tender. Remove with a slotted spoon; keep warm.
  • Combine cornstarch and reserved cooking liquid until smooth; stir into pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Add browning sauce if desired. Remove toothpicks. Serve with steak rolls.
Nutrition Facts
1 serving: 258 calories, 13g fat (3g saturated fat), 64mg cholesterol, 655mg sodium, 7g carbohydrate (5g sugars, 1g fiber), 26g protein.
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