Traditional Polish beef bites in a version with aromatic mushroom sauce — meat cut from a larger piece of beef, gently tenderized, seared, and simmered in a broth made from dried mushrooms and fresh champignons. The dish has a spicy-mushroom character: the depth of flavor comes from dried porcini and beef broth, rounded off with cream. It looks rustic — pieces of meat in a brown, thick sauce with visible slices of mushrooms and chopped parsley. It pairs wonderfully with mashed potatoes, Silesian dumplings, pearl barley, or buckwheat. This dish is hearty, warming, and perfect for a family dinner on winter days.
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Lay the piece of beef on a cutting board. Use a sharp knife to trim the membranes and excess fat, creating an even rectangular piece. Cut the meat across the grain into 8 cutlets about 1.5 cm thick (each ~125 g). Cutting across the grain will make the meat more tender.
Place one piece of meat on the board, loosely cover it with plastic wrap. Use a meat mallet and gently pound evenly until the cutlet reaches a thickness of about 8–10 mm — do not turn it into mush. Repeat for all pieces. Then sprinkle both sides of the meat with salt and pepper (evenly), and dust lightly with wheat flour on both sides, shaking off the excess.
Heat a large skillet (26–28 cm in diameter) over medium-high heat. Pour in the rapeseed oil and add the butter — the butter should melt and bubble slightly, but not burn. When the fat is hot (the surface glistens slightly and steam begins to rise), add the pieces of meat and fry for 2–3 minutes without moving them, until a golden crust forms. Turn and fry for another 2–3 minutes.
Remove the browned pieces of meat to a plate and loosely cover with foil to keep them warm. If there is flour left in the pan, gently scrape it with a wooden spoon — it's a good source of flavor for the sauce.
Soak the dried mushrooms in about 200 ml of hot, but not boiling beef broth in a small bowl and set aside for 20 minutes to rehydrate. After 20 minutes, strain the liquid through a sieve lined with cheesecloth or a fine mesh strainer, separating the grit — reserve the liquid for the sauce.
In the meantime, peel and finely chop the onion, mince the garlic very finely or press it through a garlic press. Wash the mushrooms, dry them, and slice them into pieces about 3–4 mm thick.
In the same pan (if needed, add 1 tablespoon of oil), reduce the heat to medium. Add the chopped onion and sauté for 4–5 minutes, until the onion becomes translucent and soft. Add the garlic and sauté for 30–45 seconds, until the garlic starts to smell fragrant. Add the mushrooms and sauté for 6–8 minutes, until the water from the mushrooms evaporates and the edges of the slices begin to brown.
Add the soaked dried mushrooms to the pan along with the drained liquid (be careful not to pour in the sediment). If you are using red wine, pour it in now and cook for 2–3 minutes to evaporate the alcohol and enhance the flavor. Scrape all the browned bits from the pan (deglazing) — this is the base of the sauce's flavor.
Pour in the remaining beef broth (enough to almost cover the meat). Add the bay leaf and allspice. Place the seared beef slices back in the pan, arranging them individually. Bring to a gentle boil, reduce the heat to very low, and cover the pan with a lid. Simmer for 35–40 minutes: the meat should become tender and easily pierced with a fork.
Remove the bay leaves and allspice berries. Take the meat out onto a plate and keep it warm. Increase the heat and cook the sauce for a few minutes to reduce and thicken it. If you want to add mustard, mix it in now. To add the cream, first temper it: pour 2–3 tablespoons of hot sauce into a bowl and mix it with the cream, then pour this mixture back into the pot, stirring quickly to prevent the cream from curdling. If the sauce is too thin, dissolve cornstarch in 2 tablespoons of cold water and pour it in a thin stream into the boiling sauce, stirring until it thickens (1–2 minutes).
Put the steaks back into the sauce for 1–2 minutes to heat through and coat with the sauce. Taste the sauce and season with salt and pepper to your liking. Generously sprinkle with chopped parsley just before serving.
On a plate, arrange a serving of mashed potatoes, pearl barley, or Silesian dumplings. Place the meat slices on top and generously drizzle with the mushroom sauce. Garnish with additional parsley. Serve hot, with pickled cucumbers or beetroot to balance the creaminess of the sauce.
Beef bits are a transformation of a larger piece of meat — a classic way to utilize cheaper cuts of beef. The sauce made from dried mushrooms is a traditional way to bring a "winter" aroma to Polish cuisine.
Serve with mashed potatoes, Silesian dumplings, or pearl barley. Sour additions pair well: pickled cucumber, sauerkraut, or beetroot salad. You can add a pinch of freshly ground pepper to the sauce just before serving.
Store in the refrigerator in an airtight container for 2–3 days. Reheat on low heat with a little water or broth to prevent the sauce from thickening too much. Do not freeze the cream sauce for too long — after thawing, the texture of the cream may change.
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Main dishes for New Year's Eve should be hearty and impressive to satisfy the palates of all guests.
See all recipes in this categoryTraditional recipes from various regions of Poland that showcase the richness of local flavors and ingredients.
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