STUFFED CUBE STEAKS
1/3 cup chopped onion
1/2 cup celery
6 tablespoons butter or margarine, divided use
1 cup crumb-type bread-stuffing mix
4 cube steaks (about 1 pound)
3/4 cup beef broth
In large heavy skillet saute onion and celery in 4 tablespoons butter 5 minutes or until tender, Remove from heat. Add stuffing mix; toss to blend well.
Spread about 1/3 cup mixture over each steak. Roll up, starting from narrow end; secure with picks.
In same skillet in remaining 2 tablespoons butter brown meat rolls on all sides.
Add broth; cover and simmer 30 to 35 minutes or until meat is fork-tender.
Serve hot or cold. To serve cold, halve crosswise to eat as finger food or slice in 1-inch pieces for sandwich filling.
Makes 4 servings
From: Recipelink.com
Source: Magazine recipe pullout: Outdoor Eating, The Collector's Cookbook #290, Woman's Day magazine, July 8, 1980
1/3 cup chopped onion
1/2 cup celery
6 tablespoons butter or margarine, divided use
1 cup crumb-type bread-stuffing mix
4 cube steaks (about 1 pound)
3/4 cup beef broth
In large heavy skillet saute onion and celery in 4 tablespoons butter 5 minutes or until tender, Remove from heat. Add stuffing mix; toss to blend well.
Spread about 1/3 cup mixture over each steak. Roll up, starting from narrow end; secure with picks.
In same skillet in remaining 2 tablespoons butter brown meat rolls on all sides.
Add broth; cover and simmer 30 to 35 minutes or until meat is fork-tender.
Serve hot or cold. To serve cold, halve crosswise to eat as finger food or slice in 1-inch pieces for sandwich filling.
Makes 4 servings
From: Recipelink.com
Source: Magazine recipe pullout: Outdoor Eating, The Collector's Cookbook #290, Woman's Day magazine, July 8, 1980
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