In a skillet over medium heat, cook bacon until crisp. Remove bacon to paper towel to drain; discard all but 2 tablespoons drippings.
Cut the steak into six pieces and pound to 1/4-in. thickness; sprinkle with salt and pepper. Place 1/3 to 1/2 cup sauerkraut and a bacon slice on each piece of meat. Roll up; secure with a short skewer or toothpicks.
Brown roll-ups in drippings. Add broth; bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until meat is tender. Remove roll-ups; keep warm. combine flour and water to form a smooth paste.
Bring cooking liquid to a boil; add flour mixture, stirring constantly. Cook and stir for 2 minutes or until thickened and bubbly. remove skewers or toothpicks from roll-ups; serve with gravy over noodles if desired. Sprinkle with parsley if desired.