Sauerkraut-Stuffed Flank Steak
|Flank steak||3 Pound|
|Sauerkraut||3 Cup (48 tbs)|
|Sliced apples||1 1⁄2 Cup (24 tbs)|
|Dry bread crumbs||3⁄4 Cup (12 tbs)|
|Caraway seeds||1 Tablespoon|
|Onion||1 , chopped|
|Water||2 Cup (32 tbs)|
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 in 325F oven for about 2 hours or until meat is tender.
You may have to add more water (liquid may be used for gravy).