Sauerkraut Rolls
Yield
4 servingsPrep
15 minCook
1 hrsReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
elk steaks
|
* |
| 2 | slices |
bacon
|
|
| ½ | each |
onions
chopped |
|
| 2 | teaspoons |
sugar
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | cup |
sauerkraut
|
|
| ½ | cup |
beef stock
prefer veal stock if possible |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
elk steaks
|
* |
| 2 | slices |
bacon
|
|
| 0.5 | each |
onions
chopped |
|
| 1E+1 | ml |
sugar
|
|
| 1.3 | ml |
black pepper
|
|
| 237 | ml |
sauerkraut
|
|
| 118 | ml |
beef stock
prefer veal stock if possible |
|
Directions
Pound meat quite thin and cut into pieces about 3x4 inches.
Dice bacon and fry, add onion and cook 5 minutes.
Add sugar, pepper and sauerkraut.
Heat thoroughly.
Place a portion of saurerkraut mixture in center of each piece of meat.
Roll and tie securely with tread or fine string.
Place rolls in a greased casserole and add meat stock.
Bake ar 350℉ (180℃). about 1 hour or until meat is tender.
