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Stuffed Cubed Steaks

 Stuffed Cubed Steaks
This recipe turns an inexpensive cut into a satisfying main dish.—Mary Reynolds, Gardner, Massachusetts
8 ServingsPrep: 35 min. + chilling Cook: 35 min.


  • 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


  • 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

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Stuffed Cubed Steaks (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.