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Main dishes
Beef Roulades with Cream Cheese and Mushroom Stuffing
Juicy pounded beef roulades filled with a tender mixture of pan-seared button mushrooms and cream cheese, baked until tender.
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Ingredients
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- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Finely dice the onion and sauté for 3 minutes, then add the sliced button mushrooms. Cook until the liquid has evaporated and the vegetables are tender. Season with salt and pepper, and let cool slightly.
2
Pound out the beef cutlet, place it on plastic wrap, spread with cream cheese, top with the mushroom filling, and roll up tightly. Wrap in the plastic wrap, shape like a candy wrapper, and set aside for a while to hold its shape.
3
Place in a greased baking dish, brush the roulades with oil, lightly season with salt, and bake at 190–200 °C until done. Cooking time depends on the meat—young beef will cook faster.
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