Savory Stuffed Minute Steaks with Garlic Pine Nut Filling
This delicious recipe features succulent minute steaks stuffed with a vibrant filling of sautéed vegetables, garlic, and toasted pine nuts, all enhanced with a splash of red wine for depth of flavor. Inspired by my father's kitchen creativity, this dish has become a cherished family favorite. It offers a healthier alternative to traditional bread stuffing, making it perfect for any weeknight dinner or special occasion. Enjoy the tender beef paired with a medley of fresh ingredients for a satisfying and nutritious meal.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Matchstick Carrots
1/2 cup (prepared)
Shredded Cabbage
1/2 (prepared)
Minced Garlic
1 tablespoon (minced)
Butter
1 tablespoon (unsalted)
Chopped Onion
1/4 cup (chopped)
Medium Mushrooms
2 (chopped)
Pine Nuts
1/2 cup (toasted)
Red Wine
1/2 cup (divided)
Minute Steaks
6 (6-inch each) (raw)
Cooking Oil
as needed (for frying)
Instructions
1
In a large saucepan, melt the butter over medium-high heat. Add the matchstick carrots, shredded cabbage, minced garlic, and chopped onion. Sauté until the vegetables are soft and fully cooked, about 5-7 minutes.
2
Add the chopped mushrooms to the pan and continue to cook for an additional 2-3 minutes until they are tender.
3
Stir in the pine nuts and red wine, cooking for another minute to allow the flavors to meld and the wine to reduce slightly. Remove from heat and let the filling mixture cool.
4
Once the vegetable mixture is cool enough to handle, take one minute steak and place about 1/6 of the mixture in the center. Roll the steak tightly, like a burrito, and secure it with kitchen twine or metal skewers.
5
In a large skillet, heat a drizzle of cooking oil over medium-high heat. Once hot, add the stuffed minute steaks to the pan.
6
Cook the steaks for 2-3 minutes on each side until they are nicely browned and fully cooked. Adjust the heat as necessary to avoid burning.
7
After the steaks are cooked, carefully remove them from the skillet and set aside. Pour 1/4 cup of red wine into the pan to deglaze, scraping up any browned bits from the bottom. Allow the sauce to reduce for a few minutes until slightly thickened.
8
Slice the stuffed steaks into rounds and serve drizzled with the reduced red wine sauce. Enjoy your meal!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Stuffed Minute Steaks?
Savory Stuffed Minute Steaks are succulent thin beef steaks filled with a vibrant mixture of sautéed vegetables, garlic, and toasted pine nuts, then finished with a red wine reduction.
How many minute steaks do I need for this recipe?
The recipe calls for 6 minute steaks, each approximately 6 inches in size.
What vegetables are included in the stuffing?
The filling includes matchstick carrots, shredded cabbage, minced garlic, chopped onion, and chopped medium mushrooms.
Is this recipe a healthy dinner option?
Yes, it is described as a healthier alternative to traditional bread stuffing, focusing on fresh vegetables and lean beef.
What is used to sauté the vegetable filling?
The vegetables are sautéed in one tablespoon of unsalted butter.
How long should I cook the carrots and cabbage?
You should sauté the matchstick carrots, shredded cabbage, garlic, and onion for about 5-7 minutes until soft.
When do I add the mushrooms to the filling?
Add the chopped mushrooms after the initial vegetables have softened, then cook for an additional 2-3 minutes.
What role do pine nuts play in the recipe?
Toasted pine nuts are stirred into the filling to provide texture and a nutty flavor profile.
How much red wine is required?
A total of 1/2 cup of red wine is used, divided between the filling and the pan deglazing process.
How do I secure the steaks once they are rolled?
You can secure the rolled steaks using either kitchen twine or metal skewers to keep the filling inside during cooking.
What is the best way to cook the stuffed steaks?
Heat oil in a large skillet over medium-high heat and cook the steaks for 2-3 minutes on each side until browned.
How do I make the red wine sauce?
After cooking the steaks, pour 1/4 cup of red wine into the pan to deglaze it, scraping up browned bits, and reduce until thickened.
Should the filling be hot when I stuff the steaks?
No, you should let the filling mixture cool before handling it to roll the minute steaks.
How do I serve the stuffed minute steaks?
Slice the cooked stuffed steaks into rounds and drizzle them with the reduced red wine sauce.
Can I use a different oil for frying?
Yes, you can use any cooking oil as needed for frying the steaks in the skillet.
What is the texture of the filling?
The filling is a medley of tender sautéed vegetables contrasted with the crunch of toasted pine nuts.
How much garlic is used in this dish?
The recipe calls for 1 tablespoon of minced garlic for a bold flavor.
What type of cabbage should I use?
The recipe specifies 1/2 of a prepared shredded cabbage.
Do I need to toast the pine nuts beforehand?
The ingredient list specifies toasted pine nuts, so they should be toasted before being added to the filling.
Can I adjust the cooking heat?
Yes, the instructions suggest adjusting the heat as necessary to avoid burning the steaks while browning.
What is the inspiration behind this recipe?
The recipe was inspired by the kitchen creativity of the author's father and has become a cherished family favorite.
Are the steaks seasoned before stuffing?
The recipe focuses on the flavor from the garlic, wine, and sautéed vegetables, though you can add salt and pepper as desired.
Is this recipe suitable for a special occasion?
Yes, the presentation of sliced steak rounds with a wine reduction makes it suitable for both weeknights and special events.
How many mushrooms are needed?
The recipe uses 2 medium mushrooms, chopped.
How much onion is in the filling?
The recipe requires 1/4 cup of chopped onion.
What does it mean to deglaze the pan?
Deglazing involves adding liquid (red wine) to a hot pan to loosen and dissolve the flavorful browned food bits stuck to the bottom.
Is there any dairy in the recipe?
The recipe uses 1 tablespoon of butter for sautéing the vegetables.
Can I substitute the pine nuts?
While the recipe calls for pine nuts, you could potentially use slivered almonds or walnuts, though the flavor will change.
How much filling goes into each steak?
Use approximately 1/6 of the vegetable mixture for each of the six minute steaks.
What is the preparation level for the carrots?
The carrots should be prepared as matchsticks (julienned) before cooking.