Mushroom Stuffed Beef Rouladen

Mushroom Stuffed Beef Rouladen

15 Reviews 4 Pics
  • Prep

    45 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 55 m
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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Adjust Servings

Original recipe yields 8 rouladen



  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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Reviews (15)

Rate This Recipe


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 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.



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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Amount Per Serving (4 total)

  • Calories
  • 533 cal
  • 27%
  • Fat
  • 28.9 g
  • 44%
  • Carbs
  • 18.3 g
  • 6%
  • Protein
  • 45.9 g
  • 92%
  • Cholesterol
  • 157 mg
  • 52%
  • Sodium
  • 404 mg
  • 16%

Based on a 2,000 calorie diet



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Beef Mushroom Barley Soup


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Ground Beef Pinwheels with Mushroom Sauce