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Stuffed Steak Roll And Noodles

Diet.Guru's picture
Ingredients
  Medium noodles 2 2⁄3 Ounce
  Beef top round steak 3⁄4 Pound, cut 1/2 inch thick and trimmed of separable fat
  Beaten egg 1
  Carrots 2 Medium, shredded
  Fine dry bread crumbs 1⁄4 Cup (4 tbs)
  Sliced green onion 2 Tablespoon
  Salt 1⁄4 Teaspoon
  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
  Pepper 1 Dash
  Fresh parsley sprigs 3
Directions

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.

Recipe Summary

Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Beef

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