Entree: Poland – Silesia – Silesian Rolada (Silesian beef roulade filled with bacon, pickles, and mustard braised in onion gravy)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 4 thin beef roulades (top round or rump), approx. 6 oz (170 g) each
- 8 slices smoked bacon, approx. 6 oz (170 g) total
- 4 dill pickles, sliced lengthwise (gherkin-style), approx. 4 oz (115 g)
- 1 tbsp (15 ml) coarse mustard
- 2 medium onions, thinly sliced, approx. 8 oz (225 g)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) butter
- 1/4 cup (30 g) all-purpose flour for dredging
- 2 cups (480 ml) beef broth
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Kitchen twine or toothpicks to secure rolls
- 2 tbsp (30 ml) sour cream or heavy cream (optional, to finish gravy)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Lay each beef slice between sheets of plastic and pound lightly to an even thinness about 1/8–1/4 inch (3–6 mm). Season both sides with salt and pepper.
2. Spread about 1/2 tsp (2.5 ml) mustard over each slice. Place 2 slices of bacon lengthwise on each beef slice, then a few slices of pickle and a few rings of raw onion in the center. Roll tightly and secure with kitchen twine or toothpicks.
3. Lightly dredge each roulade in flour, shaking off excess.
4. Heat vegetable oil and 1 tbsp (15 g) butter in a large heavy skillet or Dutch oven over medium-high heat. Brown roulades on all sides until nicely caramelized, about 3–4 minutes per side. Remove roulades and set aside.
5. Reduce heat to medium, add remaining 1 tbsp (15 g) butter and the sliced onions. Cook, stirring, until softened and beginning to brown, about 8–10 minutes.
6. Sprinkle the pan onions with a tablespoon of the reserved flour (from dredging) and stir to combine, cooking 1 minute. Pour in beef broth while scraping browned bits from the pan. Add bay leaf and bring to a simmer.
7. Return roulades to the pan, partially submerging them in the braising liquid. Cover, reduce heat to low, and simmer gently until beef is tender, about 60–75 minutes. Turn roulades once during cooking.
8. Remove roulades to a plate and keep warm. If gravy is thin, remove roulades and simmer uncovered to reduce until slightly thickened. Stir in sour cream if using, adjust seasoning with salt and pepper, and strain if desired.
9. Remove twine or toothpicks, slice roulades into 1–1.5 inch (2.5–4 cm) medallions or serve whole. Spoon onion-mustard gravy over and garnish with chopped parsley. Serve with kluski śląskie, mashed potatoes, or braised red cabbage as preferred.