Stuffed Steak Roll

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 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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