Slow Cooker Spinach Stuffed Cubed Steaks Recipe

Ingredients

4

beef cubed steaks (about 1 1/4 pounds)

1/4

cup basil pesto

1

tablespoon plus 1 teaspoon instant minced onion

1

package (9 ounces) frozen chopped spinach, thawed and squeezed to drain

1/2

cup beef broth

1

teaspoon finely chopped garlic

1

tablespoon cornstarch

1

tablespoon water

Preparation

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- to 3 1/2-quart slow cooker. Mix broth and garlic; pour over steaks.

Cover and cook on low heat setting 8 to 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.

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