Name: Stuffed Steak Roll
Ingredients: 1/2 lb Boneless Top Round *; 1 tb Butter Or Margarine; 2 tb Shredded Carrot; 1 ts Water; 2 ts Butter or Margarine; 1/2 c Water; 1 ts Kitchen Bouquet; 4 ts Water; 1/2 c Cornbread Stuffing Mix; 2 Green Onions, Sliced; 1 ts Kitchen Bouquet; 2 ts Unbleached Flour; 2 ts Dry Sherry; 1/2 ts Instant Beef Bouillon

Mary’s bottle contained perfumed oil- pure nard imported from India’s Himalayan Mountains. It was of highest quality and therefore very expensive. She had probably kept it as a family treasure, her most precious possession. Its value approximately the annual wages of a common laborer- a lifetime’s savings! But when it came to Jesus, Mary never even counted the cost. Her love was as pure as her precious ointment. Love like this gives everything and only regrets it has not more to give.

Cheryl Ford

CATEGORY	CUISINE	TAG	YIELD
Meats		Steak, Meats, Main dish	2	Servings

INGREDIENTS

1/2	lb	Boneless Top Round *
1	tb	Butter Or Margarine
2	tb	Shredded Carrot
1	ts	Water
2	ts	Butter or Margarine
1/2	c	Water
1	ts	Kitchen Bouquet
4	ts	Water
1/2	c	Cornbread Stuffing Mix
2		Green Onions, Sliced
1	ts	Kitchen Bouquet
2	ts	Unbleached Flour
2	ts	Dry Sherry
1/2	ts	Instant Beef Bouillon

INSTRUCTIONS

*   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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip

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