3 lbs. flip steak (or round steak, pounded thin)
1/2 lb. bacon
1 can sauerkraut (drained, reserve juice)
Flour

On each steak lay 1/2 slice bacon. Put small mound of sauerkraut on top; roll tightly. Tie with string or secure with toothpicks. Roll in flour and brown quickly in approximately 1/2 cup hot fat. Remove meat.

1 beef bouillon cube dissolved in 2 c. boiling water
3/4 c. boiling water
2 tbsp. salt
1/2 tsp. pepper
1/2 tsp. Accent

Pour hot bouillon into roaster; add meat. Drain off fat from frying pan. Add 3/4 cup boiling water to pan, stir to mix in particles of browned flour. Pour liquid over meat along with sauerkraut juice; add seasonings. Cover roaster. Bake 2 hours at 325 degrees.

Makes about 20 rolls.