Ingredients
8 beef cube steaks (4 ounces each)1-1/4 teaspoons salt, divided1/4 teaspoon pepper1/2 cup French salad dressing1 cup shredded carrots3/4 cup finely chopped onion3/4 cup finely chopped celery1/2 cup finely chopped green pepper1/4 cup beef broth2 tablespoons canola oil1 tablespoon cornstarch1/4 teaspoon browning sauce, optional
Preparation
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.
