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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My mother worked as a waitress, and this entree was a favorite of many of her customers. She made it for our family, too, and we all enjoyed it. Ingredients:
6 bacon strips |
1 beef top round steak (2 pounds) |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 can (14 ounces) sauerkraut, rinsed and drained |
1 can (14-1/2 ounces) condensed beef broth, undiluted |
3 tablespoons king arthur unbleached all-purpose flour |
1/4 cup cold water |
hot cooked noodles, optional |
chopped fresh parsley, optional |
Directions:
1. In a skillet over medium heat, cook bacon until crisp. Remove bacon to paper towel to drain; discard all but 2 tablespoons drippings.
2. 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.
3. 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.
4. 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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