Instructions:

Preheat oven to 400 degrees

1. Mix egg and milk together with a fork. Set this egg wash aside.

2. Roll out the puff pastry to a size of 15 inches x 15 inches. Sprinkle bread crumbs evenly over puff pastry. Spread out the sour cream over the puff pastry. Spread out the Sauerkraut mixture over the puff pastry. Roll up dough, making sure to fold in the ends, to a strudel shape.( Like a U Shape) Place the strudel on a greased cookie sheet (or a cookie sheet lined with parchment paper). Place strudel onto pan. Brush top of dough with the egg wash. Bake strudel for 30 minutes or until it is golden brown.

3. While the strudel is baking, prepare the gravy. Add butter to a frying pan. Add onions to pan and cook onions in butter until they are transparent. Mix in flour. Mix in broth and cream. Simmer for 10 minutes. Season with salt, pepper, nutmeg, and lemon juice to taste.

4. To serve, add some sauce to a plate. Cut the strudel into 1 inch slices and place on top of sauce. Garnish with chopped green onions or chives.

1. Heat oil in Dutch oven. Brown roast sharply on all sides and remove. Lay the bacon on the bottom of the Dutch oven, place the browned roast on it and sprinkle with salt.

2. Place onions, carrots and spices around the sides of the roast. Pour the beer and the broth over the roast, then mix the vinegar with the molasses and add to the liquids.
Liquids should be 1 to 2 inches deep. Place lid on pan and simmer for 1 1/2 to 2 hours, or until meat is tender.

3. Remove roast and cover with foil to keep warm. Strain and reserve the broth.

4. Melt the butter in the pan, add the flour and cook, stirring, for 1 minute. Add 2 cups of reserved broth, a little at a time and stirring the sauce smooth after each addition. Add pepper, salt, vinegar or sugar to taste.

Serve sauce (gravy) over roast. This roast is good with braised cabbage or mixed vegetables and potatoes to soak up the gravy.

Notes:
If you wish, puree the cooked vegetables in a little broth and add them to the gravy. Or to reduce fat, puree the vegetables and thin to gravy consistency, omitting the flour and butter.

The timing of this recipe is not critical. The meat needs to cook until tender, but if your guests are late, or the rest of your meal isn't ready, this roast can cook a little longer. Make the sauce last.