Stuffed Steak Roll

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