I used precut and pounded meat which made the recipe really easy. Was a nice change from the regular rouladen. I added more garlic to the stuffing probably 1 tbsp minced. I used 1 can cream of mushroom soup 1 can of broth and 1 can full of shiraz wine for the gravy with garlic and black pepper. I sauteed the mushrooms and onions with two large cloves of garlic and also made some garlic flavored breadcrumbs. I also make a glaze type topping from another meatloaf recipe which was 2/3 cup ketchup, 4 Tablespoons dijon mustard and 4 Tablespoons brown sugar and poured it on top before baking. It was reall great and complimented the flavor ...