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Stuffed steak roll

Yield: 2 Servings

Ingredients:

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

Instructions:

* 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.

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