Stuffed Steak Roll

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.