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Spinach Stuffed Cubed Steak




Source of Recipe


Internet


List of Ingredients




4 beef cubed steaks about 1 1/4 pounds
1/4 cup basil pesto
1 tablespoon plus 1 teaspoon instant minced onion
1 10 ounce package frozen chopped spinach thawed and squeezed to drain
1/2 cup beef broth
1 teaspoon finely chopped garlic
1 tablespoon cornstarch
1 tablespoon water




Recipe



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 2-3 1/2 quart slow cooker. Mix broth and garlic; pour over steaks. Cover and cook on low heat setting 8-9 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.