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.

Recipe Summary

prep:
45 mins
cook:
1 hr 10 mins
total:
1 hr 55 mins
Servings:
4
Yield:
8 Rouladen
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Preheat oven to 350 degrees F (175 degrees C).

  • 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.

  • Cover, and bake 60 to 75 minutes in the preheated oven, until the meat is tender.

Nutrition Facts

533 calories; protein 45.9g 92% DV; carbohydrates 18.3g 6% DV; fat 28.9g 45% DV; cholesterol 150.3mg 50% DV; sodium 307.2mg 12% DV. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/11/2006
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. Read More
(21)

Most helpful critical review

Rating: 3 stars
10/26/2006
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. Read More
(10)
18 Ratings
  • 5 star values: 7
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/11/2006
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. Read More
(21)
Rating: 5 stars
10/08/2009
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. Read More
(16)
Rating: 4 stars
08/16/2012
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. Read More
(12)
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Rating: 3 stars
10/25/2006
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. Read More
(10)
Rating: 4 stars
10/07/2009
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. Read More
(6)
Rating: 4 stars
01/03/2011
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! Read More
(6)
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Rating: 5 stars
09/29/2007
Delicious! I grew up eating traditional rouladen and really enjoyed this variation. Read More
(4)
Rating: 3 stars
01/09/2008
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. Read More
(3)
Rating: 4 stars
09/24/2006
I thought it was really good I served with mashed baked potato's and it was delish. Read More
(3)