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  Stuffed Steak Roll
  Category: Beef
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 368
Ingredients:
1/2 lb Boneless Top Round *
4 tsp Water
1 tbsp Butter Or Margarine
1/2 cup Cornbread Stuffing Mix
2 tbsp Shredded Carrot
2 each Green Onions, Sliced
1 tsp Water
1 tsp Kitchen Bouquet
2 tsp Butter or Margarine
2 tsp Unbleached Flour
1/2 cup Water
2 tsp Dry Sherry
1 tsp Kitchen Bouquet
1/2 tsp 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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