Spinach Stuffed Round Steak
|Frozen chopped spinach||10 Ounce, thawed and well drained (1 Package)|
|Sliced green onion||2 Tablespoon|
|Egg||1 , beaten|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Dried marjoram||3⁄4 Teaspoon, crushed|
|Beef top round steak||1 1⁄2 Pound (Cut 1/2 To 3/4 Inch Thick)|
|Semi condensed savory cream of mushroom soup||7 1⁄2 Ounce (1 Can)|
|Dry sherry||1 Tablespoon|
For stuffing, in 1-quart casserole combine spinach, 2 tablespoons green onion, and butter.
Cook, uncovered, at HIGH for 3 minutes till vegetables are crisp-tender.
Stir in egg, Parmesan cheese, and marjoram.
Trim excess fat from meat.
Pound to 1/4-inch thickness.
Spread stuffing over meat.
Roll up jelly-roll style, beginning with the short side.
Tie with string.
Place seam side up on a nonmetal rack in 12 x 7 1/2 x 2-inch baking dish.
Cook meat roll, uncovered, at HIGH for 5 minutes.
Cook at MEDIUM or COOK POWER 5 (50%) for 15 minutes.
Turn stuffed steak roll over; give dish a half turn.
Cook at MEDIUM or COOK POWER 5 (50%) for 15 minutes till meat is tender and reaches internal temperature of 140°F when tested with meat thermometer, giving dish a half turn once.
Cover with foil and let stand, shiny side in, for 10 minutes.
Meanwhile, for sauce, in 2-cup glass measure stir together soup, remaining green onion, milk, and sherry.
Cook at HIGH for 2 minutes till hot, stirring once.
Remove string from steak roll; carve.