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.
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.