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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This is one of the Zaar recipes that I adopted. I hope to prepare this one soon, but I will modify the instructions for oven cooking instead of microwave. Ingredients:
1/2 lb beef top round steak (boneless, should be 1/2-inch thick) |
4 teaspoons water |
1 tablespoon butter or 1 tablespoon margarine |
1/2 cup cornbread stuffing mix |
2 tablespoons carrots, shredded |
2 green onions, sliced |
1 teaspoon water |
1 teaspoon kitchen bouquet |
2 teaspoons butter or 2 teaspoons margarine |
2 teaspoons unbleached flour |
1/2 cup water |
2 teaspoons dry sherry |
1 teaspoon kitchen bouquet |
1/2 teaspoon beef bouillon |
Directions:
1. Use meat mallet to pound the steak to 1/4-inch thickness.
2. In a 2-cup measure microwave 4 t water and 1 T butter or margarine, uncovered, on 100% power about 45 seconds or until butter is melted.
3. Stir in stuffing mix, carrot and green onion.
4. Spread mixture to within 1/2-inch of the edge of the meat.
5. Roll up jelly-roll style starting with the narrow end.
6. Tie steak with string or use wooden picks to secure.
7. Place meat, seam side down, on a nonmetal rack in a shallow baking dish.
8. Micro-cook, uncovered, on 50% power for 4 minutes.
9. Meanwhile, stir together 1 t water and 1 t kitchen bouquet.
10. Brush over the meat roll.
11. Turn meat roll over.
12. Brush again with kitchen bouquet mixture.
13. Micro-cook, uncovered, on 50% power for 4 to 7 minutes more or till meat is done, rotating dish every 2 minutes.
14. For the sauce, in a 2-cup measure microwave 2 t butter or margarine, uncovered, at 100% power for 30 to 45 seconds or until butter is melted.
15. Stir in flour.
16. Add 1/2 c water, sherry. 1 t kitchen bouquet, and beef granules; mix well.
17. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till thickened and bubbly, stirring every 30 seconds.
18. Slice meat roll into 1/2-inch thick slices.
19. Remove string or wooden picks.
20. Serve sauce with meat.
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