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.