Stuffed Cube Steaks
INGREDIENTS
8 cube steaks (about 2 pounds) 1-1/4 teaspoons salt, divided 1/4 teaspoon pepper 1/2 cup French salad dressing 1 cup shredded carrot 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 vegetable 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. x 2-in. baking dish. Spoon salad dressing over steaks. Cover and chill for 1 hour. In a saucepan, combine 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. 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. Add browning sauce if desired. Remove toothpicks from meat rolls; pour sauce over and serve immediately. Yield: 8 servings. |