Stuffed Cube Steaks Food

STUFFED CUBE STEAKS

Steps:

• 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.

STUFFED CUBE STEAKS

Steps:

• 1. Follow directions for your stuffing mix. Lay out your cube steaks and salt and pepper both sides.
• 2. Once stuffing has set up, add one can of sweet corn, drained. Mix together. Place a heaping tablespoon of stuffing and corn mixture onto the middle of each steak.
• 3. Fold both sides together, making a seam. I used toothpicks to hold the meat together. Pour a jar or can of brown or mushroom gravy over the top and bake at 350 for 30-35 min

STUFFED STEAK ROLLS

Steps:

• In a large skillet, saute the green pepper, onion and garlic in oil until crisp-tender; remove with a slotted spoon and set aside. Combine stuffing and cheese; spoon onto the center of the steaks. Roll up and tuck in ends; secure with toothpicks., In the same skillet, cook steak rolls until browned. Combine water and bouillon; stir in chili sauce and vegetable mixture. Pour over steak rolls. Cover and simmer for 25-30 minutes or until meat is no longer pink, occasionally spooning sauce over rolls. Remove toothpicks.

SLOW-COOKER SPINACH-STUFFED CUBED STEAKS

Steps:

• Flatten each beef steak to 1/8-inch thickness. Spread 1 tablespoon pesto over each steak; sprinkle each with 1 teaspoon onion. Divide spinach among steaks, spreading to edges. Roll up steaks; secure with toothpicks.
• Place steaks in 2- to 3 1/2-quart slow cooker. Mix broth and garlic; pour over steaks.
• Cover and cook on low heat setting 8 to 9 hours or until beef is tender.
• Remove steaks from cooker to serving platter; keep warm.
• Skim fat from beef juices in cooker if desired. Measure 1 cup juices; pour into small saucepan. Mix cornstarch and water; stir into juices. Cook over medium-high heat about 5 minutes, stirring frequently, until thickened. Serve over steaks.

HERB STUFFED CUBE STEAK

Steps:

• In 2 quart saucepan over high heat, heat butter and water to boiling, stir in stuffing mix untill well mixed. With spoon, spread about 1/2 cup of mixture evenly on each cubed steak, laving about 1/2 inch edge on all sides. Starting at short end, roll up cubed steaks, jelly-roll style, secure with toothpick. In 10 inch skillet, over medium heat, brown cubed steaks in oil. Stir in 1 cup of water and gravy mixture until sauce is blended. Reduce heat to low and cover, simmer 30 min or until steaks are tender, stirring and turning meat occasionally. Remove toothpicks. Serve gravy over meat rolls.

ITALIAN CUBE STEAKS WITH STUFFED PEPPERS

Steps:

• 1. ITALIAN CUBE STEAKS: *If you want an extra kick to the seasoning, try adding 1 teaspoon each of cayenne pepper, red chili flakes and chili powder.
• 2. Heat your oil in a large frying pan (I like my cast-iron pan for this but stainless or non-stick will work just as well). Start with the heat on high, then bring it down a bit once you start cooking. Test the oil's readiness by dropping a pinch of flour in it. If it sizzles and pops, you're ready to fry.
• 3. Press your steaks between some paper towels to remove the excess juices. Really wet steaks result in gummy coating and icky blood bubbles in the oil (sounds gross but I don't know how else to describe it).
• 4. Cut a strip off one of the steaks (about 1/4 of the steak), dredge it in your flour mixture and fry. Should only take a minute or two, depending on the size of your piece. You'll want to take it out when the coating starts to turn a golden brown.
• 5. Taste test for flavor, adjust seasoning if needed.
• 6. Dredge the remaining steaks as you are ready to cook them (if they are left to sit in the flour too long, they get gummy) and fry. Should take 3-4 minutes each side only, over cooking makes them oily and a bit tough. If you want to test your time, cook one steak per directions and check it for doneness. Also, don't over crowd the pan, it will drop the temp of the oil. If the oil temp gets too low, the steaks end up needing additional cooking time and will get over-saturated with oil. Place the steaks on a plate covered with papertowels when they are done cooking.
• 7. STUFFED PEPPERS: Wash peppers then remove tops, seeds and fibers.
• 8. Prepare rice per package directions.
• 9. Cut corn kernals from cob.
• 10. Add corn, seasonings, cheese and 8 oz of spaghetti sauce to rice and mix well. Taste test, add more seasoning, salt/pepper if desired.
• 11. Fill all the peppers with rice mixture.
• 12. In a baking dish or deep sauce pan with a lid, mix the remaining 16 oz. of spaghetti sauce and the water. (You can do this recipe on the stove top or in the oven, directions for both follow.)
• 13. Place your peppers in the dish/pan and spoon some of the sauce over them. (Red peppers don't usually stand well on their own so you'll need to put them in the middle and use the other peppers to keep them upright.)
• 14. For sauce pan: Heat on medium until the sauce just begins to bubble. Turn down low and cover, cooking for additional 45 - 60 mins depending the desired tenderness of the peppers. The longer they cook, the more the sauce will absorb the flavor of peppers (YUM!). Keep an eye on it and if the sauce is getting too thick, add a little more water to get desired consistancy. Also, I baste every 15 minutes but it isn't required.
• 15. For baking dish: Cover dish with a foil dome. Make sure you leave some space between the peppers and the foil or they won't steam right and will end up soggy. Bake at 350 degrees for 60 minutes. Check tenderness and continue cooking in 15 minute intervals if needed. Again, baste if you wish, but you don't have to.
• 16. *Variations: 1 cup of veggies such as carrots, peas or mushrooms. I wouldn't go over a cup without adding more spaghetti sauce to the rice mixture or it gets a bit dry.

CUBE STEAK PARMESAN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). In a shallow dish, stir together the flour, salt and pepper. In a separate bowl, whisk together the eggs and water with a fork. In a third bowl, or shallow dish, mix together the cracker crumbs, 1/3 cup of Parmesan cheese and basil.
• Heat the oil in a large skillet over medium heat. Dredge the cube steaks in the seasoned flour, dip into the egg mixture, and coat with the cracker crumb mixture. Place them in the skillet, and fry just until browned on each side. Arrange steaks in a single layer in a greased casserole dish.
• Bake for 25 minutes in the preheated oven. Meanwhile, in a medium bowl, stir together the tomato sauce, sugar, 1/4 teaspoon of oregano, and garlic powder. Spoon over steaks when the 25 minutes are up. Top each steak with mozzarella cheese and remaining Parmesan cheese; sprinkle remaining oregano over the top. Bake for 5 more minutes, or until the cheese is melted, and the sauce is hot.

CUBE STEAK FLORENTINE

Steps:

• Preheat oven to 375 degrees F.
• Spray 13x9x2 inch baking pan with nonstick spray.
• In a medium bowl, combine spinach, French fried onions, Colby Jack cheese and salt.
• Mix well.
• Spread a cube steak with about 1/2 teaspoon of mustard, then top with an even layer of spinach mixture& press to flatten.
• Roll up, jelly roll style and set aside.
• Repeat for remaining cube steaks.
• Place remaining spinach mixture into the bottom of the pan and place cube steak spirals on top.
• Combine oil, paprika, pepper and garlic powder and spread over cube steaks.
• Cover with foil and bake for 30 minutes in preheated oven.
• Uncover and bake for 10 minutes longer.

STUFFED STEAK FOR TWO

Steps:

• Heat oven to 350ºF.
• Melt 1 tsp. butter in medium ovenproof skillet on medium-high heat. Add celery and onions; cook and stir until 2 to 3 min. or until crisp-tender. Stir in 1/4 cup water; bring to boil. Add stuffing mix, parsley and 6 Tbsp. cheese; mix lightly. Remove from heat.
• Butterfly steak by cutting it horizontally in half, cutting into thickest long side of steak and being careful to not cut all of the way through to opposite side of steak. Open steak like a book; spread bottom 3/4 of steak with stuffing mixture. Roll up, starting at bottom end; tie securely with string.
• Melt remaining butter in same skillet on medium heat. Add steak; cook 5 min. or until evenly browned on all sides, turning occasionally. Mix pasta sauce and remaining water until blended; pour over steak. Place in oven.
• Bake 30 to 35 min. or until steak is done. Remove from oven; cover loosely with foil. Let stand 5 min. Transfer steak to cutting board. Remove and discard string. Slice steak. Serve topped with pasta sauce and remaining cheese.

CUBE STEAK ROLL-UPS

Steps:

• Prepare stuffing according to package directions.
• Onto each steak, place a generous helping of stuffing in center.
• Roll up steak (s) and secure with toothpicks or skewers.
• Dredge each roll-up in seasoned flour.
• Brown meat in oil.
• Remove meat and drain off any excess fat.
• Combine mushroom soup and onion soup mix in small bowl.
• Return meat rolls to pan and pour soup combination over meat.
• Simmer on low heat until meat rolls are heated through and meat is done to your liking.
• Remove toothpicks before serving.
• Serve extra sauce over meat roll-ups (Sauce may be thinned by adding a bit of milk).
• Note: You could probably stuff the meat with a rice-based stuffing if you'd like!