Beefy steaks wrapped around a spinach filling are a great dinner to come home to.
Slow-Cooker Spinach-Stuffed Cubed Steaks
- Prep Time 20 min
- Total 8 hr 30 min
- Servings 4
- Ingredients 8
Ingredients
- 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
Make With
Progresso Broth
Instructions
-
Step1Flatten 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.
-
Step2Place steaks in 2- to 3 1/2-quart slow cooker. Mix broth and garlic; pour over steaks.
-
Step3Cover and cook on low heat setting 8 to 9 hours or until beef is tender.
-
Step4Remove steaks from cooker to serving platter; keep warm.
-
Step5Skim 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
250
Calories
12g
Total Fat
31g
Protein
7g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 250
- Calories from Fat
- 110
- Total Fat
- 12g
- Saturated Fat
- 3g
- Cholesterol
- 75mg
- Sodium
- 300mg
- Total Carbohydrate
- 7g
- Dietary Fiber
- 2g
- Protein
- 31g
% Daily Value*:
- Iron
- 20%
- 20%
Exchanges:
1 Vegetable; 4 Lean Meat;Tips from the Betty Crocker Kitchens
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