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Beef roulades

Lunches Main dishes 120 min Hard 466 wyświetleń ~71.41 PLN - (0)
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Description

Beef rolls are an elegant dish of Polish cuisine that has adorned festive and Sunday tables for centuries. They are thin slices of beef wrapped around a filling of pickled cucumber, onion, and bacon, then simmered in an aromatic sauce. The name "zrazy" comes from the word "zrazić," which means to cut a piece of meat. This dish requires some skill in preparation, but the final result - tender meat in a thick, brown sauce - is worth every moment spent in the kitchen. Beef rolls taste great with buckwheat, Silesian dumplings, or mashed potatoes. They can be prepared a day in advance - reheated, they taste even better.

Składniki (11)

Servings:
4
  • Beef tenderloin 600 g
  • Smoked bacon 100 g
  • Mustard 30 g
  • Celeriac 80 g
  • Tomato paste (triple) 20 g
  • Beef broth (concentrate) 400 g
  • Wheat flour type 500 30 g
  • Onion 0.0 szt.
  • Carrot 0.0 szt.
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Black pepper 6 szczypt
💰 Szacowany koszt dania: ~71.41 PLN (17.85 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

1

Cut the beef across the grain into slices about 1 cm thick. Place each slice between two layers of plastic wrap and pound with a meat mallet into thin, even sheets about 5 mm thick. The meat should be flexible and not have holes.

Ingredients: Beef tenderloin
Najlepiej użyć mięsa z zrazowej górnej lub polędwicy wołowej.
2

Season the slices of meat with salt and pepper and spread a thin layer of mustard on them. Cut the bacon into thin strips, the pickles into sticks, and one onion into thin wedges. On each slice of meat, place a strip of bacon, a stick of pickle, and a bit of onion.

Ingredients: Mustard, Smoked bacon, Onion, Salt, Black pepper
Nie przekładaj za dużo farszu - zrazy powinny dać się szczelnie zwinąć.
3

Roll each slice of meat tightly into a cylinder, starting from the narrower end. Tuck the ends in like an envelope. Secure each roll with a toothpick or tie it with kitchen twine to prevent it from unraveling during frying.

Pamiętaj o usunięciu wykałaczek przed podaniem!
4

Coat the roulades in flour and fry in heated oil on all sides until golden brown. Fry over fairly high heat so that the meat browns but does not release its juices. Remove the roulades and set them aside on a plate.

Ingredients: Wheat flour type 500
5

In the same pot, sauté the remaining diced onion until translucent. Add grated carrot and celery, and sauté for 5 minutes. Pour in the red wine and cook for a moment until the alcohol evaporates. Add tomato paste and mix well.

Ingredients: Carrot, Celeriac, Tomato paste (triple)
6

Place the roulades in the pot on top of the vegetables, and pour hot beef broth over them. The sauce should reach 2/3 of the height of the roulades. Cover the pot and simmer on low heat for 1-1.5 hours, until the meat is tender.

Ingredients: Beef broth (concentrate)
7

Remove the roulades and take out the toothpicks or strings. Blend the sauce until smooth with a blender or strain it through a sieve. If it is too thin, bring it to a boil, reducing it to the desired consistency. Season to taste with salt and pepper. Arrange the roulades on a plate and drizzle with the sauce.

Zrazy podawaj z kaszą gryczaną, kluskami lub ziemniakami.

Fun Fact

💡

Beef roulades are a traditional Polish dish that has its roots in noble cuisine. In different regions of Poland, you can find various versions of roulades, which differ in both filling and preparation methods.

Best for

Święta Rodzinne spotkania Niedzielny obiad

Tips

🍽️ Serving

Beef roulades are best served warm, on elegant plates, with a side of buckwheat groats or Silesian dumplings. They can be garnished with fresh herbs, such as parsley, to add freshness to the dish.

🥡 Storage

Leftover roulades are best stored in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 3 months. Reheat them in a pot over low heat, adding a little broth so that the sauce doesn't become too thick.

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