Title: Stuffed Steak Roll
Categories: Meat Entree Beef
Yield: 1 Servings
| 1/4 | lb | Boneless Top Round * |
| 1 1/2 | ts | Butter or Margarine |
| 1 | tb | Shredded Carrot |
| 1/2 | ts | Water |
| 1 | ts | Butter or Margarine |
| 1/4 | c | Water |
| 1/2 | ts | Kitchen Bouquet |
| 2 | ts | Water |
| 1/4 | c | Cornbread Stuffing Mix |
| 1 | | Green Onion, Sliced |
| 1/2 | ts | Kitchen Bouquet |
| 1 | ts | Unbleached Flour |
| 1 | ts | Dry Sherry |
| 1/4 | ts | Instant Beef Bouillon |
* Steak shoud be but 1/2-inch thick. Use a meat mallet to pound steak to
1/4-inch thickness. In a 2-cup measure micro-cook 2 t water and 1 1/2 t
butter or margarine, uncovered, on 100% power about 30 seconds or till
butter is melted. Stir in stuffing mix, carrot, and green onion. Spread
mixture to within 1/2 inch of the edges of the meat. Roll up jelly-roll
style starting at the narrow end. Tie steak roll 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 3 minutes.
Meanwhile stir together 1/2 t water and 1/2 t Kitchen Bouquet. Brush over
the meat roll. Turn the meat roll over. Brush again with kitchen bouquet
mixture. Micro-cook, uncovered, on 50% power for 2 to 3 minuted more or
til the meat is done, rotating dish a half-turn once. For the sauce, in a
2-cup measure micro-cook the 1 t butter or margarine, uncovered, on 100%
power for 20 to 30 seconds or until melted. Stir in the flour. Add the 1/4
c water, sherry, 1/2 t kitchen bouquet and beef bouillon granules; mix
well. Micro-cook, uncovered, on 100% power for 1 to 2 minutes or til
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.