Cubed Steak Roll Ups
I have to admit, when I cook cubed steaks, it’s usually coated in a flour and French Fried onions and then deep fried (I think it’s starting to affect my girlish figure!). Believe that one and I’ll feed ya some more, come on, I dare ya! But truly, we do love our fried food and then again a dinner of nothing but veggies is much to our liking too. Much too often lately, beef is just not as tender as it was many years ago, too many damn chemicals and this recipe, being baked, seems to make the steaks always come out much more tender in the long run and a nice departure from frying.
- 4 medium-large cubed steaks
- Flour for coating
- Sea salt and fresh ground pepper to taste
- 1 cup soft bread crumbs
- ¼ teas poultry seasoning
- ½ teas minced onion
- ½ teas minced celery
- 2 tbsp melted butter
- 2 tbsp water
- ⅓ cup long grain rice, cooked according to pkg directions
- 1 can (28 oz) plum tomatoes, with juice
- 2 tbsp butter
- Dust steaks with flour and season with salt and pepper.
- Combine the bread crumbs with the next 5 ingredients in a bowl and mix well.
- Spread each steak with ¼ cup of the bread crumb mixture leaving the outside edge free of mixture; roll up and secure with toothpicks.
- Place in a greased shallow baking pan in a single layer.
- Spoon cooked rice around steaks and pour tomatoes over top of the rice.
- Sprinkle with more salt and pepper and dot with remaining butter.
- Cover and bake in a 350 degree oven for 1 hour or until steaks are tender.
If you like, just before steaks are done, top with your favorite cheese, and cook until cheese is melted. Just a simple recipe for you to enjoy………..