Beef Roulades with Mushroom Sauce

Submitted by Doris Kühberger

Beef Roulades with Mushroom Sauce

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Serving: 4
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes


  • 4 or more pieces of chuck steak or rump steak. I used rump steak
  • 1 small onion
  • 3 cloves of garlic
  • 1 tub of cream cheese
  • 1 small bag of spinach
  • 1 cup of water
  • 2 teaspoons of beef stock powder
  • For the Mushroom sauce:
  • Olive oil
  • 4 big opened mushrooms, cut in half then sliced
  • 300 ml thickened cream
  • Salt & Pepper to taste
  • Parsley


  • Turn the slow cooker on warm
  • Peel the onion, cut it in half, put it in the freezer for 10 minutes. I do this so I dont cry. Onions can be very strong
  • Pound the meat for an even size, about 1 cm (1/2 inch)
  • Chop the garlic very fine. I usually grate the garlic, this time I chopped it up in very small pieces.
  • Take the onion out of the freezer, chop it up in small pieces.
  • Add the onion and garlic on the meat. Salt and pepper to taste.
  • Add the cream cheese and spinach.
  • Roll it up, starting from the skinny side. I secured mine with cooking string, rolled it in the aluminum foil, to let the moisture stay in also so the cheese doesn't escape
  • Place the rolled meat in the slow cooker
  • Add 1 cup of water in a measuring jug, add the beef stock powder to the water and stir
  • Spread the stock/water on top of the meat
  • Put the lid on
  • Cook on low for 6 hours
  • Mushroom Sauce
  • Heat oil in or butter a medium saucepan over medium-high heat.
  • Add sliced mushrooms and stir-fry until they are lightly browned, reduce heat to medium.
  • Add cream, salt and pepper and bring to a boil. Cook for 5-8 minutes, stirring occasionally and watching that the cream doesn't over boil.
  • Once the sauce has reduced by half add parsley to the sauce
  • Remove from heat and serve over your favorite steaks.
  • Served with fresh boiled potato wedges and fresh steamed veggies. Put mushroom sauce on top of meat and veggies
  • Enjoy

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