Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

* Steak shoud be but 1/2-inch thick.

Use a meat mallet to pound steak to 1/4-inch thickness. In a 2-cup
measure micro-cook 2 t water and 1 1/2 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 1/2 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 1/2 t water and 1/2 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 minuted 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 1/4 c water, sherry, 1/2 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
1/2-inch thick slices. Remove string or wooden picks. Serve sauce
with meat.

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