Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 Beef 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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