Savory Sauerkraut Strudel


4 slices of thick bacon
1 large onion, chopped
2 pounds sauerkraut
½ cup beef stock
¼ teaspoon salt
1 cup chopped smoked ham
1 package Phyllo dough
½-¾ cup butter, melted
½ cup bread crumbs paprika

Fry bacon in a large skillet. Remove bacon and crumble. Sauté the onion in the bacon fat. Drain the sauerkraut and rinse and add to the skillet. Sauté for a couple of minutes, then add the stock, salt, ham and simmer for 30 minutes, or until almost all of the liquid has been absorbed. Unfold a sheet of Phyllo dough and spread generously with the melted butter and sprinkle with bread crumbs. Add another sheet or two and repeat the butter and crumbs. Spread sauerkraut along the end of the dough and roll the dough up. Brush with more butter. Bake in a 375° preheated oven till golden for 15-20 minutes. Serves 6. Use your favorite plain pastry if you prefer.