Recipe - Stuffed Steak Roll

One half pound Boneless Top Round *
1 tablespoon Butter Or Margarine
2 tablespoon Shredded Carrot
1 teaspoon Water
2 teaspoon Butter or Margarine
One half cup Water
1 teaspoon Kitchen Bouquet
4 teaspoon Water
One half cup Cornbread Stuffing Mix
2 Green Onions, Sliced
1 teaspoon Kitchen Bouquet
2 teaspoon Unbleached Flour
2 teaspoon Dry Sherry
One half teaspoon Instant Beef Bouillon

* Meat should be 1/2inch thick.

Use meat mallet to pound the steak to 1/4inch thickness. In a 2cup
measure microcook 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 1/2inch of the
edge of the meat. Roll up jellyroll 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. Microcook,
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. Microcook, 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 2cup measure microcook 2 t butter or
margarine, uncovered, at 100% power for 30 to 45 seconds or until butter
is melted. Stir in flour. Add One half cup water, sherry. 1 t kitchen bouquet,
and beef granules; mix well. Microcook, uncovered, on 100% power for 1
One half to 2 One half minutes or till thickened and bubbly, stirring every 30
seconds. Slice meat roll into 1/2inch thick slices. Remove string or
wooden picks. Serve sauce with meat.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip