INGREDIENTS

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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