Rouladin ala Martin "Made it up"

• 10 large pieces of beef rouladin
• 5 large carrots
• 1 onion
• 6 green onions
• 4 garlic toes
• 1 full bottle stoneground mustard
• 10 strips thin sliced bacon
• 900 gram sauerkraut (large bag)
• 1 T. Paprika powder, spicy from Chinese Market
• 1 T. Ground Cumin
• 1 large can tomato paste (340 g)
• 1 cube beef broth
• 1 carton sour cream 
• dash of red wine
• fresh ground pepper to taste
• Toothpicks for securing

Potato Side Dish

• 4 large potatoes
• 50 g. butter
• 240 ml heavy cream

Vegetable Side Dish

• 2 packs of microwave Brussel sprouts

1. Use a meat mallet to pound out rouladin meat until as thin as it can be.
2. Wash and chop carrots to slice for both broth and filling. For the filling, slice carrots lengthwise, using thin tip end to cut into strips roughly about 4-5 per tip to the length of the meat. Chop remaining carrots on the diagonal thin like pennies, set aside in a bowl for the sauce. 
3. Dice onions, spring onions, and garlic finely. 
4. Separate bacon slices. Trim fat off the bacon and cube for broth. Use the bacon slices for rouladin. 
5. Mix cumin and paprika powder in small bowl. 
6. Spread each beef slice with mustard (about 1 heaping tablespoon). 
7. Sprinkle beef slice with a teaspoon of spice mix. 
8. Layer with 4-5 small carrot strips, bacon strip, & 2 T. of sauerkraut (not too much so that it can still be rolled up)
9. Roll up from short end, carefully fold open sides & secure with tooth picks.
10. Brown rouladin in a deep pot, with bacon fat, cubed. When glazed, add onions and stir for about 2 minutes then add green onions, & carrots, & garlic. Brown for 5-7 minutes, until onions are soft and translucent. 
11. Remove veggies leaving grease in pan, placing veggies on the side. 
12. Add 60 g. butter into pot and melt. 
13. Fry beef on all sides, cover and set aside.
14. Mix 2 cups of broth and add in vegetables
15. Place rouladin back into pot making sure broth covers all beef.
16. Cover and simmer for about 45 minutes. 
17. Mix sauerkraut and spice mix in small sauce pan and boil on low for 30 minutes. 
18. Peel and boil potatoes until soft about 20 minutes. 
19. Mash together butter and potatoes with cream and pepper to taste. 
20. Meanwhile place Brussel sprouts in the microwave according to directions. 
21. Place rouladin in to a warming dish. 
22. Blend vegetables into broth with hand mixer. 
23. Add tomato paste & bring to a boil 
24. Blend in sour cream & bring to a low boil. 
25. To serve rouladin, slice with a sharp knife diagonally. 
26. Serve with vegetables, mashed potatoes and sauce for gravy, if desired.