Beef And Sauerkraut Rolls

• 1 1/2 lb. flip steaks
• 1 large can sauerkraut
• 1/2 tsp. pepper
• 1 c. flour
• 1 tsp. sugar
• 1/2 lb. sliced bacon
• 1 pkg. onion soup
• 3/4 c. boiling water
• 1/2 c. hot fat

1. Drain sauerkraut (reserve juice for gravy).
2. Spread steaks in a row.
3. On top of each, lay a piece of bacon and a small round of kraut.
4. Roll up the steak tightly and fasten with toothpick.
5. Lay on platter and cover with flour.
6. Brown in frying pan with 1/2 cup hot fat and 1 teaspoon sugar.
7. Brown rolls on all sides.
8. Follow directions on onion soup package; put in a roaster and add rolls. Drain fat from frying pan after rolls have been browned.
9. Add water and sauerkraut juice; loosen any particle of meat, flour, etc.; add to rolls.
10. Bake for 2 hours at 325u0b0.
11. Makes about 25 rolls.
12. Serve with dumplings or broad noodles.

flip steaks, sauerkraut, pepper, flour, sugar, bacon, onion soup, boiling water, hot fat

Taken from www.cookbooks.com/Recipe-Details.aspx?id=897760 (may not work)