The Gardener's Kitchen Cubed Steak

Our friend and market supporter, Ginger Zucchino of The Gardener’s Kitchen, shares her recipe for Cubed Steak which she purchases from Smith Angus Farm.

• 3 lbs Smith Angus Farm cubed steak
• 1 carrot peeled
• 1 stalk celery
• 1 sweet red pepper
• 1 tablespoon dried thyme leaves or two large sprigs of fresh thyme
• 1 to 2 bay leaves
• 1 onion peeled
• 2 cloves garlic, finely minced
• 1 apple
• 3 tablespoons olive oil
• 1 cup red or white wine
• 1 quart beef or chicken stock
• 2 cups filtered water
• ¼ cup unbleached flour (optional)
• Salt and pepper to taste
• 7 to 8 toothpicks

Remove cubed steak from package and pat dry. Dust cubed steak in flour if desired. Slice carrot, red pepper and celery into 1/4 inch wide strips approximately 3 to 4 inches in length. Peel and dice apple into 1/4 inch cubes. Set aside. Peel onion and slice in half, then slice into 1/4 inch half moon shapes. Set aside.

Take one piece of cubed steak and place 1 strip of carrot, red pepper and celery at one end and roll up the cube steak, pinning in place with a toothpick.

Heat Dutch oven to medium heat. Add 3 tablespoons olive oil and place single layer of rolled stuffed cubed steak in pan; brown on all sides. Remove browned cubed steak rolls and set aside in a bowl to make room for remaining cubed steak rolls to be browned.

When all cubed steak rolls have been browned, put onions in pan and cook until transparent. Add minced garlic and cook 1 minute. Add diced apple and remaining carrots, red pepper and celery strips. Cook 2 to 3 minutes. Add bay leaf and thyme, stir . Add wine, scraping browned bits from bottom of pan. Cook until alcohol evaporates, about 3 to 5 minutes. Add stock, water and tomatoes and simmer for 2 hours or until cubed steak rolls are tender.

Serve with rice, pasta or mashed potatoes. Serves 6 people.