Recipe for: Beef Zrazy Stuffed with Buckwheat Groats - photo 1
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Recipe for: Beef Zrazy Stuffed with Buckwheat Groats

Pikantne Main Dishes Regional Cuisine of Poland 90 min Hard 7 wyświetleń ~26.00 PLN * - (0)
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Description

Traditional Polish beef rolls with a regional twist: meat thinly pounded and rolled around a fragrant filling of buckwheat, sautéed bacon, onion, and pickled cucumber. The dish combines the meaty texture of beef with the earthy note of buckwheat and a slight tanginess from the cucumber, rounded off with a sauce based on broth and cream. Perfect for a family dinner or a festive Sunday table; it pairs well with mashed potatoes, warm beets, or a green salad. It requires a bit of practice (serially pounding the meat and rolling the rolls), but the result is traditional, decorative, and very filling.

Ingredients Used

Ingredients (18)

Servings:
4
  • Beef 800 g
  • Buckwheat groats 160 g
  • Chicken egg 1 szt. (~60 g)
  • Onion 2 szt. (~300 g)
  • Smoked bacon 100 g
  • Pickled cucumber 1 szt. (~100 g)
  • Wheat flour 70 g
  • Butter 30 g
  • Rapeseed oil 30 g
  • Beef broth 500 ml
  • 18% cream 120 ml
  • Garlic 2 ząbki (~10 g)
  • 🌿 Przyprawy
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • Marjoram 2 g
  • Thyme 2 g
  • ✨ Opcjonalne
  • Dill 1.5 pęczki (~30 g)
  • Mushrooms 150 g
💰 Szacowany koszt dania: ~26.00 PLN (6.50 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Filling

1

Prepare the buckwheat: place the buckwheat in a sieve and rinse under cold water until the water runs clear. Place the buckwheat in a pot with a lid, add 320 ml of cold water (a 2:1 ratio of water to buckwheat), and add a pinch of salt. Bring to a boil over high heat, cover, and reduce the heat to the minimum. Cook for 12–15 minutes until the buckwheat absorbs the water and is tender but not overcooked. Let it sit covered for 5 minutes, then fluff with a fork.

Ingredients: Buckwheat groats, Salt
Use a medium-sized pot with a tight-fitting lid. The groats are ready when there are no hard grains and they are not mushy — they should be fluffy.
2

Sauté the bacon: heat a medium-sized skillet, add the chopped bacon and cook over medium heat for 4–6 minutes, until the fat renders and the pieces are golden and crispy. Set aside some of the fat in the skillet (about 1 tablespoon of oil) for frying the onion.

Ingredients: Smoked bacon, Rapeseed oil
Use a cast iron skillet or one with a thick bottom; when the bacon starts to puff up and sizzle, it's ready. Don't burn the bacon — lower the heat if it starts to blacken.
3

Add the chopped onion and minced garlic to the pan with the bacon fat. Sauté for 5–7 minutes until the onion becomes translucent and lightly golden. (Optional: add chopped mushrooms and sauté together for 4–5 minutes until their juices evaporate).

Ingredients: Onion, Garlic
Use a wooden spoon; the onion is ready when it becomes translucent and soft, and the raw smell of garlic disappears.
4

In a bowl, combine the cooked groats, sautéed bacon with onion (and optionally mushrooms), finely chopped pickled cucumber, egg, marjoram, 1 g of salt, and 1 g of pepper. Mix with a fork until the ingredients are combined. Taste the filling and adjust the seasoning — the filling should be slightly salty and aromatic, not overly salty (the cucumber adds saltiness).

Ingredients: Buckwheat groats, Smoked bacon, Pickled cucumber, Marjoram, Salt, Black pepper
Use a large bowl and a wooden spoon; the filling should be firm thanks to the egg, but not wet. If it is too moist, add 1–2 tablespoons of flour.

Meat preparation

5

Prepare the beef slices: if the meat is not thin, fold each slice and pound it with a meat mallet to a thickness of about 3–4 mm. Place the slice between two sheets of plastic wrap or parchment paper to avoid tearing the fibers. Season both sides with salt and pepper just before pounding.

Ingredients: Beef, Salt, Black pepper
Use a meat mallet and a large cutting board. Pound evenly from the center towards the edges. The meat is thin enough when the pattern of the foil slightly shows through it.

Assembly

6

Place the filling: on the flattened piece of meat, add 2–3 tablespoons of filling (along the longer side), leaving a 1–2 cm edge free. Fold the edges inward, then roll tightly away from yourself. Secure the rolls with a toothpick or kitchen twine.

Ingredients: Beef, Buckwheat groats
Use a tablespoon to ensure the portions of the filling are equal; while rolling, hold the edges with one hand and roll with the other — the rolls should be tight, not stuffed.
7

Coat the roulades in wheat flour: spread the flour on a plate and lightly coat each roulade, shaking off the excess. This will create a golden crust during frying, and the sauce will later bind nicely with the flour.

Ingredients: Wheat flour
Use a flat plate for the flour. Do not leave a thick layer of flour — excess will cause lumps in the sauce.

Frying

8

Heat a pan (diameter 26–28 cm) with 1 tablespoon of oil and 10 g of butter over medium heat. Fry the rolls for 2–3 minutes on each side until they are nicely browned (golden-brown color). Do not fry for too long — just brown them, as they will spend the rest of the time in the sauce.

Ingredients: Rapeseed oil, Butter, Beef
The best is a heavy-bottomed pan; leave space between the rolls so they don't steam. Use tongs to gently turn the rolls.

Sauce

9

After frying, remove the rolls to a plate. In the same fat, sauté the remaining finely chopped onion (if you ran out, add 1/2 onion) for 2–3 minutes until soft. Sprinkle in 1 tablespoon of flour (about 10 g), stirring for 1 minute to lightly brown the flour. Pour in hot broth (about 300–400 ml), whisking to avoid lumps. Add thyme and bring to a gentle boil.

Ingredients: Wheat flour, Beef broth, Thyme, Onion
Use a wooden spoon or whisk; if you see lumps, remove the pan from the heat and vigorously stir in a bit of hot broth.
10

Reduce the heat to low and pour in the 18% cream mixed earlier with 50 ml of broth (to prevent curdling). Stir, season with 3 g of salt and 1 g of pepper. Place the rolls back into the sauce so that they are almost covered. Cover with a lid and simmer on very low heat for 20–25 minutes, turning occasionally to ensure they soak evenly in the sauce.

Ingredients: 18% cream, Beef broth, Salt, Black pepper, Beef
Use a saucepan with a well-fitting lid. The sauce is ready when the rolls are tender when pressed with a fork, and the sauce has slightly thickened.

Assembly and serving

11

Remove the roulades from the sauce, remove the toothpicks or string loops. Before serving, drizzle the roulades with a bit of sauce and sprinkle with freshly chopped dill (optional). Cut in half lengthwise only if you want to show the filling; otherwise, serve whole.

Ingredients: Dill, 18% cream, Beef
Use a sharp knife for slicing; let the meat rest for 5 minutes after braising to allow the juices to settle. Additionally, you can add dill for freshness.

Serving

12

Serve the roulades hot, drizzled with sauce. Traditionally, serve with mashed potatoes, sautéed beets, or a green salad. On the plate, place the roulade next to the side dish, and pour the sauce over the meat and beside it, so it is visible.

Ingredients: Beef, 18% cream
Use wide plates for the main dish. If you are serving pre-prepared sides, briefly reheat them before serving to ensure everything is hot.

Fun Fact

💡

Zrazy is a dish with a long tradition in Polish cuisine; originally brought to Poland through the influences of Old Polish and Lithuanian cuisine, and the fillings have evolved from mushrooms and cucumbers to groats and vegetables.

Best for

rodzinny obiad niedzielny stół przyjęcie rodzinne

Tips

🍽️ Serving

Serve the roulades hot, with the sauce poured directly over the meat. For a contrast in textures, add creamy mashed potatoes and crunchy, seasoned beets. Fresh dill or parsley will add a touch of lightness to the dish.

🥡 Storage

Store in the refrigerator in an airtight container for up to 3 days. To reheat: gently warm on low heat in a saucepan with a little water or broth to prevent the sauce from reducing too quickly. Repeated reheating is not recommended.

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