Vegetable Stuffed Bundles
Vegetable stuffed bundles feature tender beef rolls filled with potatoes and green beans, simmered in creamy soups for a hearty, comforting meal suitable for family dinners.
Ingredients
Instructions
- Arrange one-sixth of the vegetables on each pounded beef cube steak. Roll up and secure with a toothpick.
- In a skillet, heat 2 tablespoons of salad oil over medium heat and brown the beef rolls on all sides.
- Remove the skillet from heat and take out the beef rolls.
- Add the cream of chicken soup, cream of mushroom soup, and water to the skillet. Stir well but gently.
- Return the beef rolls to the skillet, cover, and bring to a boil.
- Reduce heat to low and simmer for 30 minutes or until the beef is tender.
Tips & Substitutions
For a flavorful twist, consider adding some chopped bell peppers or mushrooms to the vegetable filling. You can substitute the beef cube steaks with chicken breasts for a lighter version, similar to ideas found in chicken recipes. If you prefer a thicker sauce, try reducing the water or adding a bit of cornstarch to thicken it up.
Serving Suggestions
Serve these vegetable stuffed bundles with a side of fluffy rice or mashed potatoes to soak up the delicious sauce. A light salad or steamed vegetables would also complement the dish nicely. This recipe pairs beautifully with Saucy Beef Casserole, offering a comforting and hearty meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the bundles in a skillet over low heat, adding a splash of water or broth to keep them moist, and cover until warmed through. Alternatively, you can microwave them in a covered dish for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Stuffed Bundles contains roughly 1065 calories, with 11g protein, 79g carbohydrates, and 79g fat. It is an excellent source of vitamin A (46% of the Daily Value), potassium (40% of the Daily Value), and vitamin C (31% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 823mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can assemble the beef rolls and refrigerate them for up to a day before cooking. Just make sure to cover them tightly to prevent drying out. When ready to cook, follow the instructions as usual, adding a few extra minutes to the cooking time if they are cold from the fridge.
What vegetables work well with this recipe?
You can use a variety of vegetables based on your preference. Carrots, zucchini, or spinach can add color and nutrition. Just be sure to chop them finely so they cook evenly and fit well inside the beef rolls. Experimenting with different combinations can make the dish unique each time.
Is there a vegetarian version of this dish?
Absolutely! To create a vegetarian version, replace the beef with portobello mushrooms or tofu, and use vegetable broth instead of chicken soup. You can also add beans or lentils for protein. This makes for a hearty and satisfying meal while keeping the flavors intact.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).