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    You are in: Home / Recipes / Stuffed Rouladen Recipe
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    Stuffed Rouladen

    Average Rating:

    2 Total Reviews

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    • on June 14, 2004

      I'm sorry to say these didn't work out so well for me. The stuffing got too gummy for my taste... it was hard to slice them (even though i have a very good knife) without the filling squishing out. Perhaps my meat-to-stuffing ratio was off... if i try these again i would use less stuffing per roll, and i might make it with the minimum amount of water called for on the box instead of the maximum. On the up-side, my husband and son thought they were quite good.

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    • on June 01, 2004

      Excellent! Delicious and easy to make beef rolls that Italians call Braciole, Germans call Rouladen and the French call Roulade. I asked a meat cutter at the supermarket for 3 slices of top round 1/4 " thick (about 1 1/2 pounds. I pounded them to 1/8 " and cut them in half to make 6 rolls. I made the stuffing as directed but did not add the hot sauce or garlic powder to the sauce. I did add sliced fresh mushrooms and green bell pepper. I baked the rolls and sauce in a heavy dutch oven for 1 hour. I served the rolls with thin spaghetti and fresh grated Parmesan. Thanks for the great dinner SEvans!

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    Nutritional Facts for Stuffed Rouladen

    Serving Size: 1 (45 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1159.7
    Calories from Fat 197
    Total Fat 21.9 g
    Saturated Fat 3.6 g
    Cholesterol 1.7 mg
    Sodium 5975.3 mg
    Total Carbohydrate 206.2 g
    Dietary Fiber 8.1 g
    Sugars 74.4 g
    Protein 31.9 g


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