Beef stuffed with sauerkraut


600 g (11/4 lb) rumpsteak, 200 g (1/2 Ib) sauerkraut, 200 g (1/2 Ib) smoked bacon, 2 small onions, 1 small green pepper, 2 tsp noble sweet paprika, I50 ml (1/2 pt) milk, 3 tbs single cream, 100 g (4 oz) fat or 7 tbs oil, salt and freshly ground pepper.

Elkészítés módja:

Peel the onions and cut them into thin slices. Fry in the fat in a large pan, then add the sliced green pepper and the ba­con cut into thin strips. Season with the paprika, salt and pepper. Finally add the cabbage and stir-fry for a few min­utes. Cut the beef into slices and place a spoonful of the sauerkraut stuffing in the centre of each slice. Then roll up and wrap in kitchen foil. Simmer slow­ly in the milk until tender. Take out of the pan and remove the oil.

Arrange in a serving dish. Season the milk in the pan with paprika and add the cream. Bring to the boil then pour over the meat. Serve hot.