Steak-Roll Skillet Supper
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1 onion, peeled and cut fine
1 green pepper, cut fine
1 clove garlic, peeled and cut fine
1/4 lb butter or margerine
1 (7 oz) can tomato paste
30 crackers, crumbled
1 tsp salt
1/2 tsp pepper
4 cube steaks
3/4 cp hot water
1 - Saute onion, green pepper, and garlic in half the butter or margerine in large skillet or electric skillet at 250 degrees F., until golden brown
2 - Combine half tomato paste with cracker crumbs, salt, and pepper.
3 - Add to onion mixture.
4 - Spoon mixture onto steaks.
5 - Roll each and fasten with small skewer.
6 - Brown rolls on all sides in remaining butter or margerine.
7 - Blend remaining tomato paste with 3/4 cp hot water.
8 - Pour over steaks and cover skillet.
9 - Simmer covered over low heat 40 to 50 minutes, electric skillet 150 degrees F. to 180 degrees F.
10 - Remove skewers before serving.
Makes 4 servings.
Washed, drained, cut string beans may be cooked with the steaks. Add
to skillet for last 20 minutes of cooking. Increased liquid may be neces-
sary. Add a little hot water.
Cube steaks are small, thin, not-so-tender steaks, usually from the
round or chuck. The meat dealer scores them or "cubes" them, cutting
the fibers to make the meat more tender. If minutes steaks are used in
this recipe, pound them lightly, season with salt and pepper before
stuffing and rolling.
For dinner, serve a sardine-cheese canape and vegetable juicd cock-
tail, raisin bread or muffins, a cucumber salad, and sherbet with coffee.