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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This recipe turns an inexpensive cut into a satisfying main dish.Mary Reynolds, Gardner, Massachusetts 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:
1. 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.
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.
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