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1
Use meat mallet to pound the steak to 1/4 inch thickness.
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2
In a 2-cup measure micro-cook 4 teaspoon water and 1 tablespoon butter or margarine, uncovered, on 100% power about 45 seconds or until butter is melted.
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3
Stir in stuffing mix, carrot and green onion.
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4
Spread mixture to within 1/2-inch of the edge of the meat.
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5
Roll up jelly-roll style starting with the narrow end.
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6
Tie steak with string or use wooden picks to secure.
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7
Place meat, seam side down, on a nonmetal rack in a shallow baking dish.
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8
Micro-cook, uncovered, on 50% power for 4 minutes.
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9
Meanwhile, stir together 1 teaspoon water and 1 teaspoon kitchen bouquet.
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10
Brush over the meat roll.
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11
Turn meat roll over.
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12
Brush again with kitchen bouquet mixture.
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13
Micro-cook, uncovered, on 50% power for 4 to 7 minutes more or until meat is done, rotating dish every 2 minutes.
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14
For the sauce, in a 2-cup measure micro-cook 2 teaspoon butter or margarine, uncovered, at 100% power for 30 to 45 seconds or Stir in flour.
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15
Add 1/2 cup water, sherry.
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16
1 teaspoon kitchen bouquet, and beef granules; mix well.
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17
Micro-cook, uncovered, on 100% power for 1 1/2 to 1 1/2 minutes or until thickened and bubbly, stirring every 30 seconds.
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18
Slice meat roll into 1/2-inch thick slices.
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19
Remove string or wooden picks.
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20
Serve sauce with meat.
