SLOW-COOKER SPINACH-STUFFED CUBED STEAKS

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Slow-Cooker Spinach-Stuffed Cubed Steaks image

Beefy steaks wrapped around a spinach filling are a great dinner to come home to.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h30m

Yield 4

Number Of Ingredients 8

4 beef cubed steaks (about 1 1/4 pounds)
1/4 cup basil pesto
1 tablespoon plus 1 teaspoon instant minced onion
1 package (9 ounces) frozen chopped spinach, thawed and squeezed to drain
1/2 cup beef broth
1 teaspoon finely chopped garlic
1 tablespoon cornstarch
1 tablespoon water

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.

Nutrition Facts : Calories 250, Carbohydrate 7 g, Cholesterol 75 mg, Fiber 2 g, Protein 31 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 300 mg

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