Stuffed Steak Roll
- Ingredients:
- 14
- Serves:
-
2
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
- Use meat mallet to pound the steak to 1/4-inch thickness.
- 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.
- 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 microwave 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I followed the ingredients but instead of microwaving I browned it in a skillet, added 1/2 cup beef broth and simmered for about 40 minutes. I added the Kitchen Bouquet and sherry to the pan juices, thickened with the flour. I will be making this again. Made for My 3 Chefs. Thanks for posting Dreamgoddess.
RECIPE SUBMITTED BY
Dreamgoddess
United States