Even though beef isn’t nearly as popular as pork or poultry in Eastern Europe, there are still a lot of amazing beef dishes. Beef roulades (or zrazy in Polish) require some work and admittedly do take some time to make but I promise they’re worth it! The meat is tender, delicious and flavorful. To stuff my meat I use the mix of onion, bacon, crunchy pickles and carrots which inside each beef roll is pure perfection.
First I used the meat tenderizer to make the meat thinner and pat both sides dry with a paper towel. You can put meat it the zip lock bag before using meat tenderizer so prevent from splashing. Then I just sprinkled both sides with salt and ground pepper and let it rest for few minutes.
In the meantime I got the stuffing ready. I cooked bacon in the microwave for about 2 minutes to give it some extra crisp but it is not necessary cause it will get fully cooked later anyways so you can go ahead and use raw slices if you’d like. I cut onions in wedges and carrots in strips. I like to use little crunchy pickles the most.
After that I spread mustard on each meat piece and divided stuffing evenly between all of them. It is easier to roll it later if you put it on top of each piece. To be honest mine had a little too much stuffing and it was a little hard to roll them without them falling apart. After you roll it you can use toothpicks or a thread to secure it.
Put 2 tablespoons of olive oil (or canola oil works too) on the pan. You should wait a little bit until it’s really warm, otherwise meat will start absorbing the oil.
Now just brown it on each side, it should take a few minutes.
Next step is adding beef stock. You could also use water but it is more flavorful with beef stock. I added bay leaves and peppercorn to it to make the flavor even richer. Cover it and let it simmer for another 45 minutes to make sure meat is cooked through.
That’s what it looks like when it’s done! After I removed the rolls from the pan I added a little bit of cornstarch to the beef stock to thicken it and make delicious rich sauce.
The last thing to do is to put some of our sauce on the roulades and delicious dinner is done!
If you tried that recipe and posted a pic or comment use hashtag #EasternEuropeanRecipes I’d love to see how it turned out!
- 4 beef roast cuts
- 1 cup beef stock
- 2 carrots
- ½ onion
- 8 baby dill pickles
- 4 bacon slices
- 2 tablespoons of dijon mustard
- 1 tablespoons of cornstarch
- 2 bay leaves
- 3 pepper corns
- 2 allspice seeds
- 2 TS canola oil (olive oil is fine too)
- Salt and pepper
- Make each beef cut thinner with meat tenderizer, pat it dry with a paper towel and put salt and pepper on each side.
- Spread dijon mustard on each cut.
- Cut carrots and onions into longer pieces. Dice bacon and fry just a little bit.
- Put few carrots, onion pieces, pickles and bacon crumbles on each beef cut on top of mustard.
- Roll everything inside, forming a beef roulade and secure with toothpicks.
- Fry each roulade on hot oil about 4-5 minutes on each side until brown.
- Pour beef stock on top, cover and let simmer for another 45 minutes.
- Take few spoons of the hot beef stock, mix with cornstarch in a separate bowl, add to the rest of the sauce and mix again and let cook for another 2 minutes until it thickens.
- It’s ready! Serve with potatoes or salad (like that red cabbage one).