Entree: Poland – Mazovia / Warsaw – Zrazy Zawijane (Rolled Polish beef roulades stuffed with a savory filling of mushrooms, bacon, and pickles)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr

Total 1 hr 30 min

Ingredients

- 8 thin beef top round slices, approx. 4 oz (115 g) each
- 4 slices (60 g) smoked bacon, chopped
- 8 oz (225 g) cremini or button mushrooms, sliced
- 1 medium (150 g) onion, finely chopped
- 2 large (140 g) dill pickles, cut into quarters lengthwise
- 2 tbsp (30 ml) Dijon mustard
- 1/4 cup (30 g) all-purpose flour, for dredging
- 3 tbsp (45 ml) vegetable oil or lard
- 2 tbsp (30 g) butter
- 1 cup (240 ml) beef broth
- 1/2 cup (120 ml) dry white wine
- 1 bay leaf
- 1 tsp (1 g) dried marjoram
- Salt to taste
- Black pepper to taste
- 1 tbsp (15 g) chopped fresh parsley for garnish

Instructions

1. Pat beef slices dry, season lightly with salt and pepper, and spread about 1/4 tsp Dijon mustard on each slice.
2. In a skillet over medium heat, sauté chopped bacon until fat renders and edges brown, about 4 minutes. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add sliced mushrooms to the bacon and onion, cook until moisture evaporates and mushrooms brown, about 6–8 minutes. Season with a little salt and pepper and remove from heat to cool slightly.
4. Place a spoonful of the mushroom-bacon mixture and one quarter pickle on each beef slice, then roll tightly and secure with toothpicks or kitchen twine.
5. Lightly dredge each roll in flour, shaking off excess.
6. Heat oil and butter in a large skillet or Dutch oven over medium-high heat. Brown rolls on all sides, working in batches if necessary, about 3 minutes per side.
7. Return all rolls to the pan, add wine to deglaze, scraping browned bits, then add beef broth, bay leaf, and marjoram. Bring to a gentle simmer, cover, and braise over low heat for 45–60 minutes until beef is tender.
8. Remove rolls to a plate and keep warm. If needed, thicken the pan sauce by simmering uncovered a few minutes or whisking in a small slurry of 1 tbsp flour mixed with 2 tbsp water; adjust seasoning.
9. Remove toothpicks, slice rolls on the bias if desired, spoon sauce over, and garnish with chopped parsley. Serve hot.