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Stuffed Steak Roll

Stuffed Steak Roll recipe image
This American main features Boneless Top Round *, Water, Butter Or Margarine, Cornbread Stuffing Mix, Shredded Carrot. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 278.6
Description
This American main features Boneless Top Round *, Water, Butter Or Margarine, Cornbread Stuffing Mix, Shredded Carrot. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1/2 pound Boneless Top Round *
  • 4 teaspoon Water
  • 1 tablespoon Butter Or Margarine
  • 1/2 cup Cornbread Stuffing Mix
  • 2 tablespoon Shredded Carrot
  • 2 ea Green Onions, Sliced
  • 1 teaspoon Water
  • 1 teaspoon Kitchen Bouquet
  • 2 teaspoon Butter or Margarine
  • 2 teaspoon Unbleached Flour
  • 1/2 cup Water
  • 2 teaspoon Dry Sherry
  • 1 teaspoon Kitchen Bouquet
  • 1/2 teaspoon Instant Beef Bouillon
Directions
  1. 1
    Meat should be 1/2-inch thick.
  2. 2
    ~~Use meat mallet to pound the steak to 1/4-inch thickness.
  3. 3
    In a 2-cup
  4. 4
    measure micro-
  5. 5
    cook 4 t water and 1 T butter or margarine, uncovered, on 100% power about 45 seconds or until butter is melted.
  6. 6
    Stir in stuffing mix, carrot and green onion.
  7. 7
    Spread mixture to within 1/2-inch of the edge of the meat.
  8. 8
    Roll up jelly-roll style starting with the narrow end.
  9. 9
    Tie steak with string or use wooden picks to secure.
  10. 10
    Place meat, seam side down, on a nonmetal rack in a shallow baking dish.
  11. 11
    Micro-cook, uncovered, on 50% power for 4 minutes.
  12. 12
    Meanwhile, stir together 1 t water and 1 t kitchen bouquet.
  13. 13
    Brush over the meat roll.
  14. 14
    Turn meat roll over.
  15. 15
    Brush again with kitchen bouquet mixture.
  16. 16
    cook , uncovered, on 50% power for 4 to 7 minutes more or till meat is done, rotating dish every 2 minutes.
  17. 17
    For the sauce, in a 2-cup
  18. 18
    measure micro-
  19. 19
    cook 2 t butter or margarine, uncovered, at 100% power for 30 to 45 seconds or until butter is melted.
  20. 20
    Stir in flour.
  21. 21
    Add 1/2 c water, sherry.
  22. 22
    t kitchen bouquet, and beef granules; mix well.
  23. 23
    cook , uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till thickened and bubbly, stirring every 30 seconds.
  24. 24
    Slice meat roll into 1/2-inch thick slices.
  25. 25
    Remove string or wooden picks.
  26. 26
    Serve sauce with meat

Nutrition Facts

Servings 2

Amount Per Serving
Calories 278.6kcal
% Daily Value *
Total Fat 12.9g20%
Saturated Fat 3.7g19%
Cholesterol 45.9mg16%
Sodium 272.1mg12%
Total Carbohydrate 24.0g8%
Dietary Fiber 2.1g9%
Sugars 4.0g
Protein 16.0g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, beef, boneless, bouillon, bouquet, butter, carrot, cornbread, dry, flour, green, instant, kitchen, main, margarine, onions, roll, round, sherry, shredded
Read it online: https://www.chefs-mate.com/recipe/stuffed-steak-roll/