Mushroom Stuffed Beef Rouladen

Mushroom Stuffed Beef Rouladen


"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."


1 h 55 m servings 533 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 533 kcal
  • 27%
  • Fat:
  • 28.9 g
  • 44%
  • Carbs:
  • 18.3g
  • 6%
  • Protein:
  • 45.9 g
  • 92%
  • Cholesterol:
  • 150 mg
  • 50%
  • Sodium:
  • 307 mg
  • 12%

Based on a 2,000 calorie diet

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  1. Heat 2 tablespoons of oil in a large saute pan over medium-high heat. Stir in garlic and mushrooms. Cook until the mushrooms have softened, then stir in dried thyme, remove from heat, and allow to cool to room temperature. Once cool, season to taste with salt and pepper, then mix in the beaten egg and breadcrumbs.
  2. Evenly divide the mushroom mixture among the top round slices. Roll each Rouladen around the filling into a tight cylinder and secure with a toothpick.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Heat the remaining 1 tablespoon of oil in a skillet over medium-high heat. Brown the Rouladen, then transfer to a 8x8 inch baking dish. Pour wine into the hot skillet and bring to a simmer. Meanwhile, stir the beef stock into the flour, and mix until smooth. Pour the beef stock into the skillet and return to a simmer. Cook until thickened, then stir in the Dijon mustard. Pour this sauce over the Rouladen.
  5. Cover, and bake 60 to 75 minutes in the preheated oven, until the meat is tender.
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  1. 16 Ratings


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.

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 ...

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.

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 Duxe...

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 ...

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...

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.

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.