6 beef cube steaks (1 3/4 lbs.)
Salt
1/2 c. low-calorie French-style salad dressing
1 c. shredded carrot
3/4 c. finely chopped onion
3/4 c. finely chopped green pepper
3/4 c. finely chopped celery
1/2 c. canned beef broth
4 tsp. cornstarch
1/4 tsp. Kitchen Bouquet

Pound steaks to 1/4 inch thickness. Sprinkle generously with salt and pepper; brush with salad dressing. Place in shallow dish; marinate for 30 to 60 minutes at room temperature. In saucepan combine carrot, onion, green pepper, celery, 1/4 cup water and 1/4 teaspoon salt. Simmer, covered, until vegetables are crisp-tender, about 7 to 8 minutes. Drain.

Place about 1/3 cup vegetable mixture on each steak. Roll up jelly-roll fashion; secure with wooden picks. Place meat rolls in 10-inch skillet; pour beef broth over. Simmer, covered, until tender, about 35 to 40 minutes.

Transfer meat to serving platter; remove picks. Skim fat from broth; reserve 3/4 cup broth. Blend cornstarch with 2 tablespoons cold water; stir into reserved broth. Cook and stir until thick and bubbly; stir in Kitchen Bouquet. Pour over steak rolls. Makes 6 servings.