| 1 | Servings: 2 * meat should be ?inch thick. |
| 2 | Use meat mallet to pound the steak to ?inch thickness. |
| 3 | 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. |
| 4 | Stir in stuffing mix, carrot and green onion. |
| 5 | Spread mixture to within ?inch of the edge of the meat. |
| 6 | Roll up jelly-roll style starting with the narrow end. |
| 7 | Tie steak with string or use wooden picks to secure. |
| 8 | Place meat, seam side down, on a nonmetal rack in a shallow baking dish. |
| 9 | Micro-cook, uncovered, on 50% power for 4 minutes. |
| 10 | Meanwhile, stir together 1 t water and 1 t kitchen bouquet. |
| 11 | Brush over the meat roll. |
| 12 | Turn meat roll over. |
| 13 | Brush again with kitchen bouquet mixture. |
| 14 | Micro-cook, uncovered, on 50% power for 4 to 7 minutes more or till meat is done, rotating dish every 2 minutes. |
| 15 | 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. |
| 16 | Stir in flour. |
| 17 | Add ?c water, sherry. |
| 18 | 1 t kitchen bouquet, and beef granules; mix well. |
| 19 | Micro-cook, uncovered, on 100% power for 1 ?to 2 ?minutes or till thickened and bubbly, stirring every 30 seconds. |
| 20 | Slice meat roll into ?inch thick slices. |
| 21 | Remove string or wooden picks. |
| 22 | Serve sauce with meat |
