Everyday cube steaks become something extraordinary when seasoned with garlic and cracker crumbs, then served with a beefy sauce.
Garlic Cube Steaks
- Prep Time 15 min
- Total 45 min
- Servings 4
- Ingredients 11
Ingredients
- 1/3 cup fat-free egg product
- 2 large cloves garlic, crushed
- 15 fat-free saltine crackers, crushed (1/2 cup)
- 4 beef boneless cube steaks (about 1 lb)
- 1/4 teaspoon salt
- 1/4 teaspoon garlic pepper
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 3/4 cup 50%-less-sodium beef broth
- 2 teaspoons cornstarch
- 2 tablespoons chopped fresh parsley, if desired
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Make With
Progresso Broth
Instructions
-
Step1In shallow dish, mix egg product and garlic. In another shallow dish, place cracker crumbs. Sprinkle both sides of beef steaks with salt and garlic pepper. Dip both sides of each steak into egg product mixture, then coat with cracker crumbs.
-
Step2In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add beef; cook about 2 minutes or until brown. Turn beef, adding some of the remaining 1 tablespoon oil under each steak. Cook about 2 minutes longer or until brown. Add onion. Reduce heat to low. Cover and cook about 30 minutes or until beef is tender. Remove beef from skillet; cover to keep warm.
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Step3Meanwhile, in small bowl, mix broth and cornstarch. Add to skillet; heat to boiling, stirring constantly. Serve sauce over beef; sprinkle with parsley.
Nutrition
260
Calories
11g
Total Fat
27g
Protein
13g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 260
- Calories from Fat
- 100
- Total Fat
- 11g
- 17%
- Saturated Fat
- 2 1/2g
- 12%
- Trans Fat
- 0g
- Cholesterol
- 60mg
- 20%
- Sodium
- 430mg
- 18%
- Potassium
- 440mg
- 13%
- Total Carbohydrate
- 13g
- 4%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 2g
- Protein
- 27g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 4%
- 4%
- Calcium
- 2%
- 2%
- Iron
- 20%
- 20%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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