Stuffed Steak Roll
Submitted by JBettles
Microwave stuffed steak roll with cornbread stuffing and sherry sauce. Round steak pounded thin, rolled with vegetables, and cooked tender in minutes.
YIELD
1 servingPREP
20 minCOOK
15 minREADY
40 minThis microwave stuffed steak roll turns inexpensive round steak into an impressive main dish with cornbread stuffing, carrots, and green onions.
The steak gets pounded thin, then rolled jelly-roll style around a savory stuffing mixture. Kitchen bouquet brushed on during cooking gives it an appealing browned appearance despite the microwave method.
A quick sherry-spiked sauce finishes the dish with restaurant flair in a fraction of traditional cooking time.
Pro Tips
- Pound steak to even ¼-inch thickness for consistent cooking
- Tie rolls with kitchen string or secure with wooden picks
- Rotate dish every 2 minutes during cooking for even results
- Let roll rest before slicing to keep stuffing intact
Ingredients
Directions
Use meat mallet to pound the steak to ¼ inch thickness.
In a 2-cup measure micro-cook 4 teaspoons water and 1 tablespoon 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 ½-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 teaspoon water and 1 teaspoon 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 until meat is done, rotating dish every 2 minutes.
For the sauce, in a 2-cup measure micro-cook 2 teaspoon butter or margarine, uncovered, at 100% power for 30 to 45 seconds or until butter is melted.
Stir in flour. Add ½ cup water, sherry, 1 teaspoon kitchen bouquet, and beef granules; mix well.
Micro-cook, uncovered, on 100% power for 1½ to 1½ minutes or until thickened and bubbly, stirring every 30 seconds.
Slice meat roll into ½-inch thick slices.
Remove string or wooden picks.
Serve sauce with meat.
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