Spicy beef rolls with sauerkraut - photo 1
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Spicy beef rolls with sauerkraut

Pikantne Regional Cuisine of Poland Main Dishes 90 min Hard 21 wyświetleń ~26.71 PLN * - (0)
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Description

Traditional Polish beef rolls in a spicy version served with stewed sauerkraut. The rolls are thin slices of beef filled with a mixture of smoked bacon, pickles, and mustard, with the addition of hot pepper and garlic. The sauerkraut is stewed with apple, caraway, and apple cider vinegar, which balances the acidity and adds depth of flavor. The dish combines the smooth, meaty texture of the rolls with the tangy, slightly sweet cabbage, while the spicy twist is provided by the pepper and horseradish. Perfect for winter lunches, family Sundays, and occasions when you want to serve a hearty, regional dish with rich aroma. Serve with mashed potatoes, dumplings, or barley groats, sprinkled with fresh parsley for contrast.

Ingredients Used

Ingredients (22)

Servings:
4
  • Beef 800 g
  • Smoked bacon 120 g
  • Pickled cucumber 1.5 szt. (~150 g)
  • Onion 1 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Mustard 50 g
  • Dried hot paprika 4 g
  • Sauerkraut 800 g
  • Apple 0.8 szt. (~150 g)
  • Rapeseed oil 30 g
  • Butter 30 g
  • Wheat flour 20 g
  • Beef broth 500 ml
  • Apple cider vinegar 15 ml
  • Sugar 10 g
  • 🌿 Przyprawy
  • Cumin 4 g
  • Bay leaf 6.7 szt. (~2 g)
  • Salt 8 g
  • Black pepper 4 szczypty (~2 g)
  • Marjoram 4 g
  • ✨ Opcjonalne
  • Horseradish 50 g
  • Parsley 1 pęczek (~30 g)
💰 Szacowany koszt dania: ~26.71 PLN (6.68 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Filling

1

Prepare the filling: dice the bacon into small cubes (about 5 mm). Drain the excess juice from the pickled cucumber and dice it into small cubes (about 5 mm). Peel half of the onion and finely chop it. Heat 1 tablespoon of rapeseed oil in a pan over medium-high heat, add the bacon and fry for 4-6 minutes until the fat renders and the bacon is lightly browned. Add the chopped onion and fry for another 3-4 minutes until the onion becomes translucent. Add the crushed garlic, fry for 30 seconds, then remove from heat and let cool.

Ingredients: Smoked bacon, Pickled cucumber, Onion, Garlic, Rapeseed oil
Use a medium frying pan (about 24 cm). Use a sharp knife and cutting board for chopping. Be careful not to burn the garlic — it will become bitter.
2

In a bowl, mix the cooled bacon with the cucumber and 30 g of mustard, along with 1/2 teaspoon of dried hot paprika. Taste the filling — it should be distinctly spicy and sour from the cucumber. If it's too strong, add 10 g more mustard.

Ingredients: Mustard, dried hot paprika, Smoked bacon, Pickled cucumber
Use a wooden spoon for stirring. Season carefully — some of the heat will develop during simmering.

Zrazy - preparing the meat

3

Prepare the beef slices: if the slices are too thick, cut them in half horizontally. Place each slice between two sheets of plastic wrap and gently pound with a meat mallet to a thickness of about 4 mm — do not pound so hard that you break the structure of the meat. Dust each slice on both sides with a total of flour (about 5 g of flour per slice) so that the meat has a slightly dry surface that makes rolling easier.

Ingredients: Beef, Wheat flour
Use a heavy meat mallet and a cutting board. Pound with controlled energy: short strikes to achieve an even thickness. Keep the plastic wrap to avoid splattering meat around the kitchen.

Zrazy - rolling

4

On each flattened slice, spread a thin layer of mustard (about 5-10 g) evenly. In the center, place 2-3 tablespoons of the bacon and cucumber filling (about 30 g). Roll the slice tightly into a cylinder, tucking the sides in like an envelope. Tie the rolls with kitchen twine or secure them with toothpicks. Lightly dust the finished rolls with flour on the outside (using the remaining flour).

Ingredients: Beef, Mustard, Wheat flour, Smoked bacon, Pickled cucumber
Use kitchen twine and scissors to trim. If the rolls are uneven, tie tightly — an even binding force helps with uniform cooking.

Zrazy - frying

5

Heat a large skillet (preferably cast iron) with 1 tablespoon of canola oil and 10 g of butter over medium-high heat. When the fat starts to lightly smoke, add the rolls (not too many at once to avoid lowering the temperature). Sear for 1.5-2 minutes on each side until a brown crust forms. Transfer the seared rolls to a plate.

Ingredients: Rapeseed oil, Butter, Beef
The best is a pan 26-28 cm or a large saucepan — do not overcrowd. Searing should lock in juices and add flavor, do not fry for too long.

Sauerkraut - preparation

6

In the meantime, prepare the cabbage: peel the remaining onion and cut it into feathers. In a wide pot, heat 1 tablespoon of oil, add the onion, and sauté for 4-5 minutes over medium heat until it becomes translucent. Add the sauerkraut (drained of excess juice), grated apple, caraway seeds, and bay leaf. Sauté everything for 3-4 minutes, stirring.

Ingredients: Onion, Sauerkraut, Apple, Cumin, Bay leaf, Rapeseed oil
Use a wide pot with a thick bottom (e.g. 24-26 cm) — the cabbage will stew evenly. If the cabbage is very sour, rinse it briefly and squeeze out the excess water well.

Sauerkraut - braising

7

Pour 50 ml of beef broth into the pot with the cabbage, add 10 g of sugar and 10 g of apple cider vinegar. Cover and simmer on low heat for 30-40 minutes, stirring occasionally, until the cabbage becomes soft but not overcooked. At the end of cooking, remove the bay leaf and check the taste: if necessary, season with salt (in small amounts) and pepper, and add marjoram.

Ingredients: Beef broth, Sugar, Apple cider vinegar, Sauerkraut, Bay leaf, Cumin, Marjoram, Salt, Black pepper
Stewing on low heat and covered will retain moisture. The cabbage is ready when it is soft but still has structure (not mushy).

Braising roulades

8

In a wide pot for braising (it can be the same one used for braising the cabbage, if there's space), arrange the browned rolls tightly next to each other. Pour hot broth over them so that the liquid reaches 2/3 of the height of the rolls (about 400 ml). Add 1 bay leaf and 3-4 allspice berries if available. Cover and cook on very low heat for 40-50 minutes — the meat should become tender and easily pierced with a fork.

Ingredients: Beef, Beef broth, Bay leaf
Use a pot with a lid (saucepan or cast iron pot). The temperature should be minimal; if the broth is boiling vigorously, reduce the heat. The meat is ready when a fork goes through it easily.

Sauce

9

When the roulades are tender, gently remove them to a plate and cover with foil. To the liquid remaining in the pot, add 10 g of flour mixed with 30 ml of cold broth or water, mix well and cook for 3-4 minutes over low heat until the sauce thickens slightly. Add 20 g of butter and the remaining mustard (about 10 g) along with 1/2 teaspoon of hot paprika, stir and taste — season with salt and pepper.

Ingredients: Wheat flour, Beef broth, Butter, Mustard, dried hot paprika, Salt, Black pepper
If the sauce is too thin, simmer it for a few minutes uncovered. If it's too thick, add a little hot broth.

Assembly

10

Place the rolls back in the pot with the sauce for 2-3 minutes to heat through and absorb the flavor of the sauce. In the meantime, check the cabbage — if it's ready, reduce the heat to the lowest setting to keep it warm for serving.

Ingredients: Beef, Butter, Wheat flour, Mustard
Do not cook the rolls for long after adding the sauce, just heat them up. Keep the lid closed until serving to keep the dish hot.

Serving

11

On a large plate, place a portion of sauerkraut, next to it arrange 1-2 rolls and drizzle with sauce. Sprinkle with finely chopped parsley (optional) and serve horseradish in a separate dish so guests can season to taste. I recommend serving mashed potatoes or pearl barley with the dish.

Ingredients: Sauerkraut, Beef, Parsley, horseradish
Use wide plates for main dishes. Add horseradish carefully — it is very spicy.

Final tips

12

After cooling, you can store the roulades with the sauce in the fridge for up to 3 days — the flavors will meld and the dish will be even tastier. When reheating, warm it over low heat covered, and optionally add a bit of broth to prevent the sauce from drying out.

Ingredients: Beef, Beef broth, Sauerkraut
You can freeze the roulades or sauce separately; thaw slowly in the refrigerator. Do not freeze sauerkraut for too long — it’s better to store it separately.

Fun Fact

💡

Zrazy is a traditional way of serving meat in Poland and Lithuania — in the past, they were often thin slices of meat wrapped around a filling of vegetables, mushrooms, or cold cuts. The addition of hot pepper is a modern twist, inspired by the desire for a more pronounced flavor accent in winter cuisine.

Best for

zimowy obiad rodzinny świąteczne spotkanie niedzielny obiad

Tips

🍽️ Serving

Serve with mashed potatoes, pearl barley, or potato dumplings. Offer horseradish as an accompaniment for those who enjoy spiciness and fresh parsley for color. Recommended drinks are strong red wine or dark regional beer.

🥡 Storage

Store the roulades in an airtight container in the fridge for up to 3 days. Cabbage separately for up to 4 days. To reheat, use a skillet or pot, warming slowly over low heat and add a bit of hot broth if needed to restore the sauce's consistency. Roulades and sauce can be frozen for up to 2 months; thaw in the fridge for 24 hours before reheating.

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