Stuffed Cube Steaks Recipe

4.5 2 3
Stuffed Cube Steaks Recipe
Stuffed Cube Steaks Recipe photo by Taste of Home
Publisher Photo

Stuffed Cube Steaks Recipe

Read Reviews
4.5 2 3
Publisher Photo
This recipe turns an inexpensive cut into a satisfying main dish.—Mary Reynolds, Gardner, Massachusetts
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. + chilling Cook: 35 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. + chilling Cook: 35 min.

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. Yield: 8 servings.
Originally published as Stuffed Cubed Steaks in Taste of Home August/September 1999, p13

Nutritional Facts

1 each: 258 calories, 13g fat (3g saturated fat), 64mg cholesterol, 655mg sodium, 7g carbohydrate (5g sugars, 1g fiber), 26g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Stuffed Cubed Steaks in Taste of Home August/September 1999, p13

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forStuffed Cube Steaks

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
jeanie toland-scott User ID: 971358 34001
Reviewed Sep. 26, 2012

"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."

MY REVIEW
kayitten User ID: 1493828 25094
Reviewed Mar. 20, 2012

"This is very tasty and the extra stuffing makes a great side dish."

Loading Image