Ingredients Jump to Instructions ↓

  1. 6 bacon strips

  2. 1 beef top round steak (2 pounds)

  3. 1/2 teaspoon salt

  4. 1/2 teaspoon pepper

  5. 1 can (14 ounces) sauerkraut, rinsed and drained

  6. 1 can (14-1/2 ounces) condensed beef broth, undiluted

  7. 3 tablespoons all-purpose flour

  8. 1/4 cup cold water Hot cooked noodles, optional Chopped fresh parsley, optional

Instructions Jump to Ingredients ↑

  1. In a skillet over medium heat, cook bacon until crisp. Remove bacon to paper towel to drain; discard all but 2 tablespoons drippings. Cut the steak into six pieces and pound to 1/4-in. thickness; sprinkle with salt and pepper. Place 1/3 to 1/2 cup sauerkraut and a bacon slice on each piece of meat. Roll up; secure with a short skewer or toothpicks. Brown roll-ups in drippings. Add broth; bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until meat is tender. Remove roll-ups; keep warm. combine flour and water to form a smooth paste. Bring cooking liquid to a boil; add flour mixture, stirring constantly. Cook and stir for 2 minutes or until thickened and bubbly. remove skewers or toothpicks from roll-ups; serve with gravy over noodles if desired. Sprinkle with parsley if desired. Yield: 6 servings.


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