Stuffed steak roll ( mw )

1 servings

Ingredients

Quantity Ingredient
¼ pounds Boneless Top Round, cut 1/2\" thick
2 teaspoons Water
1½ teaspoon Butter or Margarine
¼ cup Cornbread Stuffing Mix
1 tablespoon Shredded Carrot
1 each Green Onion, Sliced
½ teaspoon Water
½ teaspoon Kitchen Bouquet
1 teaspoon Butter or Margarine
1 teaspoon Unbleached Flour
¼ cup Water
1 teaspoon Dry Sherry
½ teaspoon Kitchen Bouquet
¼ teaspoon Instant Beef Bouillon

Directions

Use a meat mallet to pound steak to ¼-inch thickness. In a 2-cup measure micro-cook 2 t water and 1½ 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 ½ 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 ½ t water and ½ 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 minutes 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 ¼ c water, sherry, ½ 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 ½-inch thick slices. Remove string or wooden picks. Serve sauce with meat.

Recipe By :

From: Marjorie Scofield Date: 04-04-95 (160) Fido: Recipes

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