Stuffed Steak Roll ( Mw ) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1/4 lbs: Boneless Top Round *,
2 tsp: Water,
1 1/2 tsp: Butter or Margarine,
1/4 cup: Cornbread Stuffing Mix,
1 tbsp: Shredded Carrot,
1: Green Onion, Sliced
1/2 tsp: Water,
1/2 tsp: Kitchen Bouquet,
1 tsp: Butter or Margarine,
1 tsp: Unbleached Flour,
1/4 cup: Water,
1 tsp: Dry Sherry,
1/2 tsp: Kitchen Bouquet,
1/4 tsp: Instant Beef Bouillon,
Directions:
* 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.
Source from luhu.jp
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.
Source from luhu.jp