Sauerkraut Stuffed Flank Steak
|Flank steak||2 Pound (1 Kilogram)|
|Salt||1 Teaspoon (5 Milliliter)|
|Sauerkraut||3 Cup (48 tbs) (750 Milliliter)|
|Sliced apples||1 1⁄2 Cup (24 tbs) (375 Milliliter)|
|Dry bread crumbs||3⁄4 Cup (12 tbs) (175 Milliliter)|
|Caraway seeds||15 Milliliter (1 Tablespoon)|
|Shortening||45 Milliliter (3 Tablespoon)|
|Onion||1 , chopped|
|Water||500 Milliliter (2 Cup)|
Score the steak, rub with salt, spread open.
Mix sauerkraut, apples, crumbs and caraway seeds; spread mixture evenly over steak.
Roll firmly; tie with heavy twine or sew edges together.
Flour the roll and saute until well browned in the shortening.
Add water and onion, cover tightly.
Cook over low heat on top of stove or for about 2 hours at 325F (160C) or until meat is tender.
You may have to add more water (liquid may be used for gravy).