Stuffed Steak Roll

Servings: 2
Ingredients:

1/2 lb Boneless Top Round *
4 t  Water
1 T  Butter Or Margarine
1/2 c  Cornbread Stuffing Mix
2 T  Shredded Carrot
2 ea Green Onions, Sliced
1 t  Water
1 t  Kitchen Bouquet
2 t  Butter or Margarine
2 t  Unbleached Flour
1/2 c  Water
2 t  Dry Sherry
1 t  Kitchen Bouquet
1/2 t  Instant Beef Bouillon

* Meat should be 1/2-inch thick.
————————————————————————–
Use meat mallet to pound the steak to 1/4-inch thickness. In a 2-cup
measure micro-cook 4 t water and 1 T butter or margarine, uncovered, on
100% power about 45 seconds or until butter is melted. Stir in stuffing
mix, carrot and green onion. Spread mixture to within 1/2-inch of the
edge of the meat. Roll up jelly-roll style starting with the narrow end.
Tie steak with string or use wooden picks to secure. Place meat, seam
side down, on a nonmetal rack in a shallow baking dish. Micro-cook,
uncovered, on 50% power for 4 minutes. Meanwhile, stir together 1 t water
and 1 t kitchen bouquet. Brush over the meat roll. Turn meat roll over.
Brush again with kitchen bouquet mixture. Micro-cook, uncovered, on 50%
power for 4 to 7 minutes more or till meat is done, rotating dish every 2
minutes. For the sauce, in a 2-cup measure micro-cook 2 t butter or
margarine, uncovered, at 100% power for 30 to 45 seconds or until butter
is melted. Stir in flour. Add 1/2 c water, sherry. 1 t kitchen bouquet,
and beef granules; mix well. Micro-cook, uncovered, on 100% power for 1
1/2 to 2 1/2 minutes or till thickened and bubbly, stirring every 30
seconds. Slice meat roll into 1/2-inch thick slices. Remove string or
wooden picks. Serve sauce with meat.

—————————————————————————–