Stuffed Cube Steaks Recipe
Summary
Ingredients
| Beef cube steaks | 1 3⁄4 Pound (6 Steaks) | |
| 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 | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 1972 Calories from Fat 479
% Daily Value*
Total Fat 53 g81.8%
Saturated Fat 18.3 g91.4%
Trans Fat 0 g
Cholesterol 714.5 mg238.2%
Sodium 1336.3 mg55.7%
Total Carbohydrates 67 g22.3%
Dietary Fiber 11 g43.8%
Sugars 24.8 g
Protein 291 g581.5%
Vitamin A 540.2% Vitamin C 489.1%
Calcium 17.4% Iron 158.3%
*Based on a 2000 Calorie diet
Directions
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, celery1/4 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.
Chef
