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Mushroom Stuffed Beef Rouladen
August 15, 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.

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