Stuffed Steak Roll And Noodles
|Medium noodles||2 2⁄3 Ounce|
|Beef top round steak||3⁄4 Pound, cut 1/2 inch thick and trimmed of separable fat|
|Carrots||2 Medium, shredded|
|Fine dry bread crumbs||1⁄4 Cup (4 tbs)|
|Sliced green onion||2 Tablespoon|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Canned beef broth||13 3⁄4 Ounce (1 can)|
|Dry red wine||1⁄4 Cup (4 tbs)|
|Quick cooking tapioca||2 Tablespoon|
|Fresh parsley sprigs||3|
Cook noodles according to package directions.
Drain; cover and set aside.
Meanwhile, use a meat mallet to pound steak to 1/4-inch thickness.
In a bowl stir together egg, carrot, bread crumbs, green onion, salt, and thyme.
Spread the carrot mixture over the round steak.
Roll up jelly-roll style, beginning with a short side.
Tie with string.
Place, seam side up, on a nonmetal rack in a shallow baking dish.
Micro-cook, uncovered, on 50% power (MEDIUM) for 5 minutes.
Turn over the meat roll.
Micro-cook, uncovered, on 50% power (MEDIUM) for 6 to 8 minutes more or till the meat is done, rotating the dish a half-turn every 2 minutes.
Let stand, covered, while preparing sauce.
For sauce, in a 4-cup measure stir together beef broth, wine, tapioca, and pepper.
Let stand 5 minutes.
Micro-cook, uncovered, on 100% power (HIGH) for 3 to 4 minutes or till boiling, stirring every minute.
Micro-cook, uncovered, on 50% power (MEDIUM) for 5 minutes more, stirring twice.
Remove string from meat roll.
Cut into 12 slices.
Spoon noodles into 4 individual casseroles.
Place 3 meat slices atop noodles in each casserole.
Pour sauce over all.