Stuffed Steak Roll -

4 ts Water

1 tb Butter Or Margarine

1/2 c Cornbread Stuffing Mix

2 tb Shredded Carrot

2 ea Green Onions, Sliced

1 ts Water

2 ts Butter or Margarine

2 ts Unbleached Flour

1/2 c Water

2 ts Dry Sherry

1 ts Kitchen Bouquet

1/2 ts Instant Beef Bouillon

1/2-inch thick. 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.

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

30 seconds. Slice meat roll into 1/2-inch thick slices. Remove string or wooden picks. Serve sauce with meat. --