Mushroom Rouladen

Mushroom Filling:
2 lbs Mushrooms
2 shallots or 1 / 2 red onion
3 cloves garlic
Fresh herb of your choice, Thyme, basil, Tarragon
1 / 4 lb. (1 stick) butter
Salt , Pepper
1 Egg
1 /2 cup bread crumbs

8 thin round steaks about 3 ounces a piece
1/ 2 cup flour mixed with salt and pepper
Oil for frying
1 medium onion diced 1 / 4 inch.
2 teaspoons dried whole thyme
1 cup red wine.

Notes: you can use almost any steak for this recipe, not just round steak. You can also use pork, lamb or even a chicken breast.


1. Dice finely the mushrooms.

2. Mince the shallots and garlic, and the herbs.

3. Melt the butter in a large frying pan. Add mushrooms, shallots, garlic and herbs.

4. Simmer till the mushrooms are very well cooked. Place in a mixing bowl and add the eggs and breadcrumbs, and some salt and pepper.
Let this chill in the fridge while you pound out the steaks.

5. Pound out the Round steaks till they are very thin about 1/ 4 inch thick. This is important. Don’t get them too thick or they won't roll properly. I pound them inside a plastic storage bag. You can use a rolling pin or wine bottle also if you don't have a mallet.

6. Season the pounded steaks with your favorite season salt or just salt and pepper, then spread out about 1 heaping tablespoon of mushroom filling, and then I put some fresh basil in there for flavor. This is optional. Then roll up the steak and secure with a toothpick. It is good to weave it like a safety pin in a diaper. This way you can brown it easy and the toothpick won't get in the way.

7. Bread the Roulades in flour seasoned with salt and pepper.
Heat the oil in a large sauce pan and brown the Roulades. Add the onion and 2 teaspoons of dried thyme leaves. I love the smell of thyme braising with beef and wine. When fully browned remove to another plate.

8. Add the remaining flour that was used for breading and mix in the pan with the onions and mix in and cook for one minute. Add the wine and 1 quart of beef or chicken broth and blend in till smooth and bring to a simmer.

9. Then add the Rouladen back into the pan and simmer covered for about 1 and 1 /2 to 2 hours. The temperature should read about 200 degrees F. This will give you a fork tender Roulade.

I served 2 Rouladen and with your choice of potatoes or noodles, and plenty of gravy.