Recipe by MICHELLE0011
"Rouladen is a German dish that is made by wrapping thin slices of beef around a mixture of onion, pickle and bacon and then braised. In this recipe, which my German friend makes, the more traditional filling is replaced with a mushroom one. Serve with egg noodles, rice or mashed potatoes and mixed seasonal vegetables."
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vegetable oil, divided
assorted mushrooms (brown, oyster, portobello), thinly sliced
salt and pepper to taste
8 (3 ounce)
pieces top round, pounded thin
dry red wine
2 1/2 cups
Add some finely diced onions to the mushroom mix and serve with garlic mashed potatoes with diced chives or green onions on top...We also add some grated parmesean cheese to the potatoes.
Maybe it is something I did wrong but I found this to be a little bland. It was a lot of work for a so-so dinner.
I used precut and pounded meat which made the recipe really easy. Was a nice change from the regular rouladen. I added more garlic to the stuffing, probably 1 tbsp minced. I used 1 can cream of mushroom soup, 1 can of broth and 1 can full of shiraz wine for the gravy, with garlic and black pepper. I let the meat cook for 3 hours in the oven at 250 degrees, then removed the rouladen and thickened the gravy on stove top with instant dissolving flour.
No reason to compare this to “traditional Rouladen,” or to change it up to make it so – it is its own thing. That said, I modified the mushroom filling a little by simply making a Mushroom Duxelles, eliminating the bread crumbs and egg. Preparing it this way, the mushroom flavor was bold. And just as I do with “traditional” Rouladen, I prepared it all on the stovetop, simmering the beef rolls for about an hour and a half and then making the gravy. Hubs really liked this, calling it “very pleasant.” I thought it was good, not great. And while he liked the Dijon in the gravy, I was less enthusiastic and could have easily left it out. The red wine, on the other hand, and the thyme, should not be skipped, as they contribute the complexity of flavor this might lack otherwise.
Very nice recipe. The flavor of the gravy is very nice, but the flavor of the mushrooms was somewhat lost during the long baking process. Overall, this is a very good recipe and presents nicely with either buttered egg noodles or potatoes. One reviewer reported thickening the gravy on the stove top after cooking - that would be a nice idea for next time. Thanks for sharing!
I made this as a lower fat version of regular rouladen (i.e. no bacon), and so my expectations weren't too high. However I found it was very good and a great alternative to the more traditional rouladen. It seemed slightly easier to make as well; it's a big help if you get a rouladen cut from your butcher so you don't have to spend 15 minutes pounding to make the meat thinner.
Delicious! I grew up eating traditional rouladen and really enjoyed this variation.
Had Oktoberfest dinner party and this was a success. Great flavor and easy to make. I will definitely make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Mushroom Stuffed Beef Rouladen
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 260
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