Stuffed Minute Steak
Healthy alternative to the bread stuffing filled minute steaks. Recipe that my father came up with and now is a family favorite!
- Ready In:
For the Filling
- 1⁄2 cup matchstick carrot
- 1⁄2 shredded cabbage
- 1 tablespoon minced garlic
- 1 tablespoon butter
- 1⁄4 cup chopped onion
- 2 medium mushrooms
- 1⁄2 cup pine nuts
- 1⁄4 cup red wine
For cooking the meat
- 6 minute steaks (six inch each)
- 1⁄4 cup red wine
- cooking oil
- Combine all filling ingredients in a large sauce pan except pine nuts and red wine.
- Cook until veggies are fully cooked and soft over medium high heat.
- In the last minute of cooking add red wine and pine nuts and reduce.
- Let mixture cool.
- When mixture has cooled enough to handle put 1/6 of the mixture on each minute steak.
- Roll steak up (like a burrito) and secure with string or metal skewers.
- Heat cooking oil over medium high and cook filled steaks.
- Turn steak for even cooking on each side, about 2-3 minutes each side.
- Add 1/4 cup red wine to pan once meat is fully cooked.
- Reduce the sauce.
MY PRIVATE NOTES
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I made this for supper tonight. My husband & I both loved it! I don’t eat mushrooms so left them out. I did not find the cooking time for the minute steaks correct but that may just have been my steaks. So I added 1 & 1/2 cups beef broth. Cooked it down a little then added the wine. I did not have red as the tannins give me headaches. But I had a lovely blush wine that worked beautifully. I then cooked the steaks in the broth/wine until the sauce thickened. I now wish I had planned better & had rice cooked for the steaks & sauce to sit on. Anyway, thank you for posting this recipe & thank your father for creating such a lovely main dish!
I really liked the combination of flavos. I ended up using the filling in three steaks, and mine were the right size, so not sre what happened. Fortunately, it would not have been a problem to make more filling. In any event, I think this would have benefited from a longer cooking time - it was cooked through but not quite as tender as I would like. Next time, I'll add more liquid and braise for about 15 minutes. All in all, a nice change.