Sauerkraut-Stuffed Flank Steak Recipe
The sauerkraut stuffed flank steak is a savory recipe for prepring flank steak. The stuffing is prepared with sauerkraut, apples, breadcrumbs and caraway seeds. Rolled and tied up, the flank steak is sauteed androasted till tender and can be served with a side of choice.
Ingredients
| Flank steak | 2 Pound | |
| Salt | 1 Teaspoon | |
| Sauerkraut | 3 Cup (16 tbs) | |
| Apples | 1 1/2 Cup (16 tbs), sliced | |
| Dry bread crumbs | 3/4 Cup (16 tbs) | |
| Caraway seeds | 1 Tablespoon | |
| Shortening | 3 Tablespoon | |
| Onion | 1 , chopped | |
| Water | 2 Cup (16 tbs) |
Directions
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).
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).
Chef
