Steak roulade with mushroom stuffing is so simple to prepare, but tastes out of this world delicious! It’s made with tender pieces of steak wrapped around a mushroom and onion filling, before being fried until golden. Then it smothered in my tasty horseradish gravy and served on a bed of creamy mashed potatoes.
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Steak roulade is made by beating thin pieces of steak with a meat mallet to tenderise and flatten them out. The steak is then covered with a layer of mushrooms and onions, which have been cooked to a paste, before being rolled into a sausage shape and fried lightly in a frying pan.
This way of cooking mushrooms is known by the French term duxelles (pronounced duke-sell) and is best known as being used as the mushroom layer in beef Wellington. See the FAQ section below for more information.
The resulting steak is melt-in-the-mouth tender (thanks to the beating it received from the meat mallet) and packed with flavour from the mushrooms. I like to serve it on a pile of creamy mashed potatoes and smother it with a horseradish-flavoured gravy.
Horseradish and beef is a classic combination, and this gravy really adds an extra layer of flavour to the dish. I’ve included the gravy recipe below in case you’d like to try it for yourself.
Because this meal is so easy to prepare, it’s perfect for a busy weeknight. You could even prepare the mushrooms ahead of time and store them in the refrigerator. Then it’s just a matter of rolling the mushrooms in the steak before popping it into a hot frying pan for a few minutes. Easy peasy!
Let me show you how to make it.
What you will need
A meat mallet will make it easier to flatten the steak. If you don’t have one you can try to flatten the meat by hitting it lightly with a heavy rolling pin. Alternatively, you can ask your butcher to run the steak pieces through his meat-tenderising machine.
And don’t forget the toothpicks to secure the steak so it doesn’t unroll as you fry it!
**You can get the complete list of ingredients and full instructions for making this steak roulade with mushroom stuffing on the printable recipe card at the end of this post**
The mushroom mixture is sufficient to fill 6 pieces of steak.
Steak – You will need steak that has been very thinly sliced. In the UK we call it minute steak, sizzle steak, or sandwich steak. It is normally cut from a piece of topside and the steaks are normally no more than one-quarter of an inch thick. If you try to make this recipe with rump or sirloin you will probably find the meat is too thick to roll properly.
Mushrooms – I used chestnut mushrooms because they have a stronger flavour than normal white mushrooms, but it doesn’t really matter. You can use whatever mushrooms you happen to have on hand, even large porcini mushrooms. The main thing is to make sure they are very finely chopped. I use my food processor for this, but you can get away with a sharp knife.
Onions – I used a medium white onion but if you prefer a milder flavour you could use baby shallots. The onions should be chopped as finely as the mushrooms – once again, a food processor makes short work of this. You will need half the amount of chopped onions as mushrooms.
Garlic – you can use either fresh finely minced garlic cloves or the equivalent amount of ready-chopped garlic from a jar.
Butter – this is used for cooking the chopped mushrooms and onions. I would recommend using unsalted butter so you can control the amount of seasoning you add.
Thyme – fresh thyme if possible. You can use dried thyme but you won’t need more than a large pinch. Dried herbs are much more potent than fresh herbs and you don’t want to overpower the taste of the mushrooms.
Parsley – fresh parsley – stirred into the mushrooms at the last minute. I wouldn’t recommend using dried parsley. If you don’t have fresh parsley you can leave this out.
Salt and freshly ground black pepper for seasoning – add this to your own taste.
Sunflower oil for frying the steak.
What to do
Make the mushroom duxelles
Using a food processor (or a sharp knife and lots of elbow grease) chop the mushrooms finely. Transfer them to a plate.
Pick the leaves off the thyme and put them in the food processor with the onions and garlic. Process them until they are finely chopped.
Melt the butter in a saucepan then add the chopped onions and saute gently for 5 minutes until the onions have started to soften and turn translucent.
Stir occasionally and do not allow the onions to brown.
Add the mushrooms, and keeping the heat on low, let the mushrooms cook with the onions until the mushrooms have released their moisture.
Stir often to prevent the mushrooms from sticking to the pan.
Continue to cook until the moisture evaporates and you are left with a thick paste.
This step will take between 15 and 20 minutes.
Season with salt and black pepper.
Remove the pan from the heat and stir in the chopped parsley.
Set aside to cool.
Make the roulades
Place a slice of steak between two layers of clingfilm and beat it lightly with a meat mallet until the steak has thinned out and increased in size.
Sprinkle each piece of steak lightly with salt.
You can add the filling in one of two ways:
The first way would be to spread one or two tablespoons of the mushroom mixture onto the steak in a thin layer.
Alternatively, arrange one or two spoonfuls of the mushroom mixture across the steak in a ‘log’ shape.
Use whichever method you feel comfortable with.
Fold one side of the meat up and over the filling and bring the other side up. Secure with toothpicks to stop the meat from unfolding in the pan.
Fry the steak rolls lightly in sunflower oil. Use a pair of tongs to help you turn the rolls until they are browned on all sides.
This will only take a few minutes as the steak is very thin.
The length of time you will need to fry the rolls depends on a number of factors. See the FAQ section below for a guide.
Horseradish and mustard gravy recipe
I have included this in the recipe card below, but this is how you make it.
You will need:
- A beef bouillon cube or stockpot, dissolved in one and a half cups of boiling water. If you have beef stock you can use that instead.
- Creamed horseradish – I buy it in jars in the condiment aisle in the supermarket.
- Wholegrain mustard – also from a jar. I find wholegrain mustard is quite mild and doesn’t overpower the other flavours.
- Double cream – you can use single cream if that’s all you have.
- Cornflour – mixed to a paste with a little cold water, and used to thicken the gravy.
What to do:
- Mix all the ingredients (except the cornflour) in a small saucepan and bring to the boil.
- Reduce the heat to a simmer and drizzle in the cornflour mixture, stirring continuously, until the sauce reaches a thick pourable consistency. You may not need all the cornflour mixture.
Pile mashed potatoes onto a plate and arrange one or two steak roulades alongside. Spoon over the gravy and serve with vegetables.
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I like to serve these steak roulades with mashed potatoes, freshly steamed vegetables and lashings of horseradish and mustard gravy.
If you would prefer not to roll the steak, you could just fry a piece of steak and top each piece with a few spoonfuls of the mushrooms. Serve with French fries and a green salad on the side.
Steak roulade FAQ
Mushroom duxelles is simply mushrooms and onions sauteed slowly in butter until they soften and come together in a thick paste.
The most common use for mushroom duxelles is in beef Wellington, but you can also add them to omelettes or sauces, or use them as a filling for meat dishes such as this steak roulade recipe, or for stuffing chicken breasts.
Mushrooms duxelles also makes the most delicious pate spread onto crispbreads or slices of crusty bread. I’ve actually just published a recipe for mushroom pate if you’d like to try it for yourself.
Because the mushroom stuffing has already been cooked you don’t need to worry about that – it will warm up as the steak fries.
The length of time that you cook the steak itself depends on three factors:
1. How well done you prefer your steak – for rare steak a few minutes will suffice – more well done, leave it for longer.
2. The thickness of the steak – thicker pieces will take longer.
3. How large the piece of steak is – if you’ve managed to roll it twice, it will take longer for the inside piece to cook through.
As a rule of thumb, I used minute steak (sometimes called sizzle steak) which is very thinly cut. When I rolled it, I just folded one-third of the steak over on itself and then brought the remaining third up and over to form the sausage shape before securing it with toothpicks.
I then fried it lightly in oil for 2 to 3 minutes on each side, turning with tongs to let the meat brown on all sides.
I personally wouldn’t freeze the assembled roulade. It would probably take longer to defrost than it would take to assemble from scratch 🙂
However, you can freeze the mushroom duxelles in a plastic container and let it defrost on the counter before spreading it onto the meat.
Save for later
If you would like to try this steak roulade and mushrooms for yourself, why not save the recipe to one of your Pinterest boards so you can find it easily. Just click on the image below.
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If you enjoyed this recipe then you may also enjoy some of these other easy supper recipes:
- Creamy meatball stroganoff with mushrooms – homemade meatballs, simmered in a creamy mushroom sauce and served on a bed of tagliatelle
- Deconstructed cottage pie – tasty savoury mince served on a bed of crispy potatoes
- Air-fryer baked potatoes – everyone loves a baked potato, especially when it’s covered in my delicious savoury mince
Steak roulade with mushrooms
(Click the stars to rate this recipe)
- 7 ounces / 200 grams chestnut mushrooms 1 punnet
- 1 medium white onion
- 2 cloves garlic
- ¼ cup / 60 grams butter
- 1 tablespoon fresh thyme leaves
- 1 tablespoon chopped parsley
- ½ teaspoon salt or to taste
- ¼ teaspoon ground black pepper or to taste
- 6 slices thin frying steak or sizzle steak or minute steak
- 1 to 2 tablespoons sunflower oil for frying
- salt to taste
Horseradish and mustard gravy
- 1 cup beef stock
- 1 tablespoon creamed horseradish
- 1 tablespoon wholegrain mustard
- 2 tablespoons double or single cream heavy or pouring cream
- 1 tablespoon cornflour mixed to a smooth paste with 2 tablespoons water
- Chop the mushrooms finely – use a food processor if you have one, otherwise use a sharp knife.7 ounces / 200 grams chestnut mushrooms
- Chop the onions, thyme leaves and garlic in the food processor (or with a knife)1 medium white onion, 2 cloves garlic, 1 tablespoon fresh thyme leaves
- Melt the butter in a saucepan or frying pan and add the chopped onions. Saute gently for 5 minutes until the onions have started to soften and turn translucent.Stir occasionally and do not allow the onions to brown.¼ cup / 60 grams butter
- Add the mushrooms, and keeping the heat on low, let the mushrooms cook with the onions until the mushrooms have released their moisture.Stir often to prevent the mushrooms from sticking to the pan.
- Continue to cook until the moisture evaporates and you are left with a thick paste.This step will take between 15 and 20 minutes.
- Season with salt and ground black pepper to taste.½ teaspoon salt, ¼ teaspoon ground black pepper
- Continue to cook until the moisture evaporates and you are left with a thick paste.This step will take between 10 and 15 minutes.
- Remove the pan from the heat and stir in the chopped parsley.Set aside to cool.1 tablespoon chopped parsley
Assemble and cook
- Place a slice of steak between two pieces of clingfilm and beat it lightly with a meat mallet until the steak has thinned out and increased in size.6 slices thin frying steak or sizzle steak or minute steak
- Sprinkle each piece of steak lightly with salt.salt to taste
- Spread one or two tablespoons of mushroom mixture onto the steak in a thin layer, or arrange the mushrooms in a 'log' shape down the centre of the steak.
- Roll the steak into a sausage shape and secure it with toothpicks.
- Fry the steak rolls lightly in sunflower oil. Use a pair of tongs to help you turn the rolls until they are browned on all sides.This will only take a few minutes as the steak is very thin. I fried my steak for 2 to 3 minutes per side – if you prefer your steak well done you should fry it a little longer.1 to 2 tablespoons sunflower oil
Horseradish and mustard gravy
- Place all the ingredients except the cream and cornflour into a small saucepan and bring to the boil. Boil for 2 minutes.1 cup beef stock, 1 tablespoon creamed horseradish, 1 tablespoon wholegrain mustard
- Remove the pan from the heat and stir in the cream and half of the cornflour mixture2 tablespoons double or single cream, 1 tablespoon cornflour mixed to a smooth paste with 2 tablespoons water
- Return the pan to a low heat and stir until the gravy has reached a pourable consistency. Add the remaining cornflour mixture only if necessary.
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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