Best Mushroom Stuffed Beef Rouladen Recipes

ROULADEN (STUFFED BEEF)

Rouladen (Stuffed Beef) image

Make and share this Rouladen (Stuffed Beef) recipe from Food.com.

Provided by PATTI H

Categories Meat

Time 3h20m

Yield 2-12 serving(s)

Number Of Ingredients 7

Ingredients

beef, sliced (thin slices)
bacon, sliced
onion, sliced in quarters
whole garlic pickles
mustard
bay leaf
salt and pepper

Steps:

Place the rouladen on the counter.
Spread mustard on each rouladen.
Season with salt and pepper.
Place 2 bacon strips on each rouladen.
On one end of the rouladen, place a pickle and onion (with the pickle being on outer end, then onion).
Roll the rouladen and either use toothpickes or thread to keep in place.
The best pot to use if you have it is cast iron, but a regular roasting pot is fine too.
Place olive oil and water on bottom of pot.
Put in the rouladen.
Put about 6 bay leaves in the pot.
Bake at 325-350 degrees for at least 3 hours.
A good slow cook to have all the flavors blend in and for the pickle and onion to be moist.

Nutrition Facts :

GRANDMA SCHWARTZ'S ROULADEN

Grandma Schwartz's Rouladen image

This was one of my Grandma Schwartz's recipes. Grandpa Schwartz was a German butcher and this was one of his (and our) favorite meals. It's an extra-special beef entree when served with mashed potatoes made with butter and sour cream. -Lynda Sharai, Summer Lake, Oregon

Provided by Taste of Home

Categories Dinner

Time 6h35m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

3 bacon strips, chopped
1-1/2 pounds beef top round steak
2 tablespoons Dijon mustard
3 medium carrots, quartered lengthwise
6 dill pickle spears
1/4 cup finely chopped onion
1 cup sliced fresh mushrooms
1 small parsnip, peeled and chopped
1 celery rib, chopped
1 can (10-3/4 ounces) condensed golden cream of mushroom soup, undiluted
1/3 cup dry red wine
2 tablespoons Worcestershire sauce
2 tablespoons minced fresh parsley

Steps:

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings., Meanwhile, cut steak into 6 serving-size pieces; pound with a meat mallet to 1/4-in. thickness. Spread tops with mustard. Top each with 2 carrot pieces and 1 pickle spear; sprinkle with onion. Roll up each from a short side and secure with toothpicks., In a large skillet, brown roll-ups in bacon drippings over medium-high heat. Place roll-ups in a 4-qt. slow cooker. Top with mushrooms, parsnip, celery and cooked bacon., In a small bowl, whisk the soup, wine and Worcestershire sauce. Pour over top. Cover and cook on low until beef is tender, 6-8 hours. Sprinkle with parsley.

Nutrition Facts : Calories 288 calories, Fat 11g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 1030mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 28g protein.