Cube Steak Roulade is tender and moist
Tired of preparing cube steak the same old way time after time? Try Cube Steak Roulade for a new twist on an old favorite.
Cube steak can sometimes be a bit tough if fried. The roulade is a way to enjoy it without frying so it’s tender and moist.
Mix the following ingredients in a large bowl: 1 cup julienned spinach, 1 cup shredded Mexican Blend cheese, 2 tablespoons minced garlic, 1 large beaten egg, 1/2 cup finely chopped sweet onion, 1/4 cup crushed saltine crackers, 2 tablespoons mayonnaise, 1/4 teaspoon fresh ground kosher salt, and 1/4 teaspoon fresh ground black pepper. Combine the ingredients well and set aside.
Preheat oven to 350 degrees.
The spinach mixture goes down the middle of the Cube Steak Roulade
Put a layer of clear plastic wrap on the counter or table that will hold a 10-inch by 18-inch piece of meat. Place 1.5 pounds of cube steak down the center of the wrap overlapping the pieces of meat. Place a second layer of plastic wrap on top of the meat to match the one underneath. Using a meat mallet, pound the steak into a thinner 10-inch by 18-inch rectangle. The plastic will keep the meat from sticking to the mallet. Remove top layer of plastic and sprinkle steak with fresh ground kosher salt and fresh ground black pepper.
Take the spinach mixture and spoon it right down the middle of the flattened steak. Take one side, using the plastic wrap to get started, and begin to roll over the stuffing mixture tucking the ends in to enclose the mixture. As you roll, peel the plastic wrap back and use your fingers to pinch and roll. Try to keep the roll as tight as possible. Place the roll on a sheet of aluminum foil.
Roll up Cube Steak Roulade to cook
Sprinkle top of meat roll with garlic salt. Pull the foil up to the center, roll the foil down and twist the ends to secure. Place the roll, seam side down, on a baking sheet and place in a preheated 350 degree oven for 30 minutes.
When the steak is done, carefully pour the juice out of the aluminum roll into a saucepan. Heat on high and add 1 tablespoon sour cream and 2 tablespoons mashed potatoes to thicken up for a sauce. Add more depending on how thick you want the sauce. You can also use instant potato flakes or cornstarch to do the thickening. Bring to a boil and reduce by half cooking about 3 minutes. You can also include the pan scrapings from the foil for added flavor. Whisk together keeping a close eye not to let it burn and cook another 2 minutes.
Slice the meat roll and drizzle pan sauce over each piece. Serve with cole slaw, biscuits or your favorite side dish for an appetizing meal.
Thanks for visiting today. Do you like cube steak? What ways do you prepare cube steak for your family? Hope you give this recipe a try. If you do, be sure to drop back by and let me know how it turns out. If you post online, just tag it with #thesurprisedgourmet. I’m always happy to hear how a recipe turns out for you.
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Serves: 4 servings
- 1 Cup julienned spinach
- 1 Cup shredded Mexican Blend cheese
- 2 Tablespoons minced garlic
- 1 Large egg, beaten
- ½ Cup sweet onion, finely chopped
- ¼ Cup crushed saltine crackers
- 2 Tablespoons mayonnaise
- ¼ Teaspoon fresh ground kosher salt
- ¼ Teaspoon fresh ground black pepper
- 1.5 Pounds cube steak
- Garlic salt to taste
- SAUCE
- Juice from cube steak roll
- 1 Tablespoon sour cream
- 2 Tablespoons mashed potatoes (instant potato flakes or cornstarch)
- Mix the following ingredients in a large bowl: 1 cup julienned spinach, 1 cup shredded Mexican Blend cheese, 2 tablespoons minced garlic, 1 large beaten egg, ½ cup finely chopped sweet onion, ¼ cup crushed saltine crackers, 2 tablespoons mayonnaise, ¼ teaspoon fresh ground kosher salt, and ¼ teaspoon fresh ground black pepper. Combine the ingredients well and set aside.
- Preheat oven to 350 degrees.
- Put a layer of clear plastic wrap on the counter or table that will hold a 10-inch by 18-inch piece of meat. Place 1.5 pounds of cube steak down the center of the wrap overlapping the pieces of meat. Place a second layer of plastic wrap on top of the meat to match the one underneath. Using a meat mallet, pound the steak into a thinner 10-inch by 18-inch rectangle. The plastic will keep the meat from sticking to the mallet. Remove top layer of plastic and sprinkle steak with fresh ground kosher salt and fresh ground black pepper.
- Take the spinach mixture and spoon it right down the middle of the flattened steak. Take one side, using the plastic wrap to get started, and begin to roll over the stuffing mixture tucking the ends in to enclose the mixture. As you roll, peel the plastic wrap back and use your fingers to pinch and roll. Try to keep the roll as tight as possible. Place the roll on a sheet of aluminum foil.
- Sprinkle top of meat roll with garlic salt. Pull the foil up to the center, roll the foil down and twist the ends to secure. Place the roll, seam side down, on a baking sheet and place in a preheated 350 degree oven for 30 minutes.
- SAUCE
- When the steak is done, carefully pour the juice out of the aluminum roll into a saucepan. Heat on high and add 1 tablespoon sour cream and 2 tablespoons mashed potatoes to thicken up for a sauce. Add more depending on how thick you want the sauce. You can also use instant potato flakes or cornstarch to do the thickening. Bring to a boil and reduce by half cooking about 3 minutes. You can also include the pan scrapings from the foil for added flavor. Whisk together keeping a close eye not to let it burn and cook another 2 minutes.
- Slice the meat roll and drizzle pan sauce over each piece. Serve with cole slaw, biscuits or your favorite side dish for an appetizing meal.
