Reviewed: Oct. 7, 2009

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.

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Reviewer:

the4taals

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Burlington, Ontario, Canada

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Reviewed: Oct. 7, 2009

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.

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Tasty Eater

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Reviewed: Jan. 9, 2008

I agree that it was a little bland as the recipe is written. Does seem to take a bit of work as well. But my family enjoyed it.

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Rachel C.

Cooking Level: Beginning

Living In: Lexington, Kentucky, USA

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Reviewed: Sep. 29, 2007

Delicious! I grew up eating traditional rouladen and really enjoyed this variation.

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Joanna

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Reviewed: Oct. 25, 2006

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.

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Reviewer:

ebucky

Cooking Level: Intermediate

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Reviewed: Oct. 23, 2006

made it last night and my family loved it!!!!

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harleymoon58

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Reviewed: Sep. 24, 2006

I thought it was really good I served with mashed baked potato's and it was delish.

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TIVY33

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Reviewed: Aug. 11, 2006

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.

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