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Stuffed Cubed Steaks Recipe

Stuffed Cubed Steaks Recipe photo by Taste of Home

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This recipe turns an inexpensive cut into a satisfying main dish.—Mary Reynolds, Gardner, Massachusetts

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Stuffed Cubed Steaks Recipe

Prep: 35 min. + chilling Cook: 35 min.

Yield: 8 Servings

35 35 70

Ingredients

8 beef cubed 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 13-in. x 9-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. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 258 calories, 13 g fat (3 g saturated fat), 64 mg cholesterol, 655 mg sodium, 7 g carbohydrate, 1 g fiber, 26 g protein.

Originally published as Stuffed Cubed Steaks in Taste of Home August/September 1999, p13

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Stuffed Cubed Steaks

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Reviewed on Sep. 26, 2012 by jeanie toland-scott

This was good. I just wish my cube steak had been more tender. I may need to simmer it longer. Or maybe I just bought a bad cut. Anyway the taste was very good. And I really enjoyed the stuffing.