Stuffed Steak Roll Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Boneless Top Round *,
4 tsp: Water,
1 tbsp: Butter Or Margarine,
1/2 cup: Cornbread Stuffing Mix,
2 tbsp: Shredded Carrot,
2 each: Green Onions, Sliced
1 tsp: Water,
1 tsp: Kitchen Bouquet,
2 tsp: Butter or Margarine,
2 tsp: Unbleached Flour,
1/2 cup: Water,
2 tsp: Dry Sherry,
1 tsp: Kitchen Bouquet,
1/2 tsp: Instant Beef Bouillon,
Directions:
* Meat should be 1/2-inch thick.
~------------------------------------------------------
~----------------- 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.
Source from luhu.jp
~------------------------------------------------------
~----------------- 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.
Source from luhu.jp