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Nutrition Facts
Serving Size 1 (858g) Recipe makes 1 servings
Calories 1159
Calories from Fat 197		(17%)
Amount Per Serving		%DV
	Total Fat 22.0g	33%
	Saturated Fat 3.6g	18%
	Monounsaturated Fat 7.7g
	Polyunsaturated Fat 7.7g
	Trans Fat 0.0g
Cholesterol 1mg		0%
Sodium 5975mg		248%
Potassium 2975mg		85%
Total Carbohydrate 206.3g		68%
	Dietary Fiber 8.2g	32%
	Sugars 74.5g
Protein 32.0g		63%
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Lucky Number SEvans

DiB's

Stuffed Rouladen

Recipe #89964 | 1 hour | 15 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: SEvans
Apr 25, 2004

This is so easy and very tasty - and Presents like you slaved all day

SERVES 1 -20 (change servings and units)

Ingredients

precut rouladen beef (Available at most meat counters)
1 (6 ounce) box Stove Top stuffing mix
1 (680 ml) can pasta sauce (any flavour)
hot sauce
salt
pepper
garlic powder

Directions

1
Prepare your stove top stuffing as instructed on package- making it with the maximum amount of liquid. Allow it to cool for about 10 minutes.
2
Unroll one slice of rouldaden at a time- and flatten it with the heel of your hand Place a generous amount of stuffing at the large end of the rouladen Roll the Rouladen so that the stuffing reaches both sides but does not fall out Place each one side by side in your cooking dish
3
Mix your hot sauce with the pasta sauce Pour the sauce mixture over the rolled rouladen sprinkle with salt, pepper and garlic powder.
4
Bake in a 350 degree pre heated oven for 45 minutes to 1hour
5
Remove the rouladen with a spatula- and slice the rolls.
6
Scoop the excess pasta sauce over the sliced rolls and serve.

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Featured Reviews for This Recipe

From: incdeb

On Jun 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.

1 person found this review helpful

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From: Lorac

On Jun 1, 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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