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Mushroom Stuffed Beef Rouladen
October 07, 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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