Entree: Poland – Podlasie – Zrazy (Rolled beef roulades stuffed with savory fillings, braised in a rich pan gravy)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

- 6 beef round steaks for roulade, approx. 6 oz (170 g) each
- 4 oz (115 g) smoked bacon, diced
- 1 large yellow onion, about 8 oz (225 g), finely chopped
- 2 medium dill pickles, about 4 oz (115 g), julienned
- 2 tbsp (30 ml) Dijon mustard
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (30 ml) vegetable oil
- 1/4 cup (30 g) all-purpose flour, for dredging
- 2 cups (480 ml) beef broth
- 1 bay leaf
- 1 tsp (5 g) caraway seeds (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish

Instructions

1. Pat beef steaks dry and, if thick, pound gently to about 1/4 inch (6 mm) thickness. Season both sides with salt and pepper.
2. In a skillet over medium heat, cook diced bacon until fat renders and pieces are lightly crisp; remove with a slotted spoon and drain on paper towels. Reserve 1 tbsp (15 ml) bacon fat in the pan.
3. Add butter to the pan with the reserved bacon fat and sauté the chopped onion until soft and translucent, about 6–8 minutes. Stir in pickles and cook 1–2 minutes more. Remove from heat and mix in cooked bacon.
4. Spread about 1 tsp (5 ml) Dijon mustard over each beef slice. Place an even portion of the bacon–onion–pickle mixture near one edge and roll tightly, tucking in the ends. Secure with kitchen twine or toothpicks.
5. Lightly dredge each roulade in flour, shaking off excess.
6. In a heavy skillet or Dutch oven, heat 2 tbsp (30 ml) vegetable oil over medium-high heat. Brown roulades on all sides until deep golden, working in batches if needed. Remove roulades and set aside.
7. Pour off excess fat leaving about 1 tbsp (15 ml) in the pot. Add beef broth, bay leaf, and caraway seeds if using; scrape up browned bits from the pan. Return roulades to the liquid, bring to a gentle simmer, cover, and braise on low heat for 45–60 minutes until meat is tender.
8. Remove roulades to a cutting board and keep warm. Strain and reduce the braising liquid over medium heat until slightly thickened, adjusting seasoning with salt and pepper. For a smoother gravy, whisk in 1 tbsp (15 g) cold butter at the end.
9. Slice roulades on the diagonal, spoon the gravy over slices, garnish with chopped parsley, and serve hot with boiled potatoes or kluski.