Stuffed steak roll
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Stuffed steak roll
  Steak    Beef    Rolls  
Last updated 6/12/2012 12:43:19 AM. Recipe ID 2427. Report a problem with this recipe.
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      Title: Stuffed steak roll
 Categories: Beef, Meats, Main dish
      Yield: 2 Servings
 
    1/2 lb Boneless Top Round *
      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
      1 ts Kitchen Bouquet
      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
 
  *   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.
 




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Recipe ID 2427 (Apr 03, 2005)

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