cheesy asparagus beef roll-ups

Ingredients

• Servings: 6
• 3 tablespoons butter
• 2 bunches fresh asparagus spears, cut in half crossways
• 3 cloves garlic, minced
• 1/2 red onion, chopped
• 1 teaspoon red vinegar
• 1 teaspoon soy sauce
• 1/2 cup chicken broth
• 1 teaspoon garlic salt, or to taste
• 1 tablespoon garlic and herb seasoning blend (such as mrs. dash®)
• 1 teaspoon ground black pepper
• 3 (1/2 pound) beef cube steaks (tenderized beef round)
• 2 teaspoons garlic salt, or to taste
• 1 teaspoon ground black pepper
• 1 tablespoon garlic and herb seasoning blend (such as mrs. dash®)
• 3 tablespoons dijon mustard
• 2 cloves garlic, minced
• 1/2 cup sauerkraut, drained
• 3 slices american cheese, torn into pieces
• 1 (10.75 ounce) can condensed cream of mushroom soup, divided
• 1/2 cup sour cream
• 2 tablespoons grated parmesan cheese
• 1 slice american cheese

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• melt the butter in a large skillet over medium-high heat. stir in the asparagus, 3 minced cloves of garlic, red onion, red vinegar, soy sauce, chicken broth, 1 teaspoon garlic salt, 1 tablespoon garlic herb seasoning blend, and 1 teaspoon black pepper. cover and simmer until the asparagus is tender, stirring once, about 10 minutes. remove from heat and set aside.
• preheat an oven to 350 degrees f (175 degrees c).
• season both sides of the steaks with the remaining 2 teaspoons garlic salt, 1 teaspoon black pepper, and 1 tablespoon garlic and herb seasoning blend. spread the dijon mustard evenly on one side of each steak, then top with the remaining 2 minced cloves of garlic. divide the sauerkraut evenly over the steaks, then arrange 3 to 4 pieces of asparagus on top. spread 3 torn slices american cheese over the asparagus, then spoon about 3 tablespoonfuls of the cream of mushroom soup on top. roll each steak up like a jelly roll and place in a casserole dish. distribute the remaining asparagus spears around the rolled steaks.
• place the remaining cream of mushroom soup, sour cream, parmesan cheese, and 1 slice american cheese into a blender. cover, and puree until smooth. pour the soup mixture over the steaks and asparagus. cover the casserole dish with aluminum foil.
• bake in the preheated oven until the meat is beginning to firm, and is hot and slightly pink in the center, about 45 minutes. an instant-read thermometer inserted into the center should read at least 140 degrees f (60 degrees c).