Stuffed Steak Roll

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“This is one of the Zaar recipes that I adopted. I hope to prepare this one soon, but I will modify the instructions for oven cooking instead of microwave.”

Ingredients Nutrition


  1. Use meat mallet to pound the steak to 1/4-inch thickness.
  2. In a 2-cup measure microwave 4 t water and 1 T butter or margarine, uncovered, on 100% power about 45 seconds or until butter is melted.
  3. Stir in stuffing mix, carrot and green onion.
  4. Spread mixture to within 1/2-inch of the edge of the meat.
  5. Roll up jelly-roll style starting with the narrow end.
  6. 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 microwave 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. 1 t kitchen bouquet, and beef granules; mix well.
  17. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till thickened and bubbly, stirring every 30 seconds.
  18. Slice meat roll into 1/2-inch thick slices.
  19. Remove string or wooden picks.
  20. Serve sauce with meat.

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