------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Stuffed Steak Roll
Categories: Steak Meats Main dish   
  Servings:  2

    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.
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  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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