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Zrazy Zawijane
Zrazy Zawijane are classic Polish beef roulades, tender strips of beef rolled around a savory filling of pickles, bacon, and mustard, then slow-braised to perfection. This dish is a hearty and flavorful centerpiece for any meal.
đ§ Ingredienser
- 800g Beef top round(Choose a lean cut, sliced thinly against the grain into approximately 5mm (1/4 inch) thick pieces. You can ask your butcher to do this.)
- 150g Smoked bacon(Cut into strips about the same length as the beef slices.)
- 3 medium Dill pickles(Choose firm pickles and cut them into strips, similar in size to the bacon.)
- 1 large Yellow onion(Cut into thin strips, about the same size as the pickle and bacon.)
- 3 tbsp Dijon mustard(Or a good quality yellow mustard. Use as a spread.)
- 500ml Beef stock(Low sodium is preferred so you can control the saltiness.)
- 2 tbsp All-purpose flour(For dredging the roulades before browning.)
- 2 tbsp Vegetable oil or lard(For searing the roulades.)
- To taste Salt
- To taste Black pepper
- As needed Toothpicks or kitchen twine(For securing the roulades.)
đšâđł Instruktioner
- 1
Prepare the beef: Lay each thin beef slice between two pieces of plastic wrap or parchment paper. Using a meat mallet or the bottom of a heavy pan, gently pound the beef to an even thickness of about 3-4mm (1/8 inch). Be careful not to tear the meat. Season both sides generously with salt and freshly ground black pepper.
â±ïž 20 minutes - 2
Assemble the roulades: Lay a pounded beef slice flat. Spread about 1/2 tablespoon of Dijon mustard evenly over the surface, leaving a small border. Place a strip of bacon, a strip of pickle, and a few strips of onion near one end of the beef slice.
â±ïž 15 minutes - 3
Roll and secure: Tightly roll the beef slice around the filling, starting from the end with the filling. Tuck in the sides as you roll to create a compact cylinder. Secure each roulade firmly with toothpicks or tie it with kitchen twine to prevent it from unraveling during cooking.
â±ïž 10 minutes - 4
Sear the roulades: Lightly dredge each secured roulade in all-purpose flour, shaking off any excess. Heat the vegetable oil or lard in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering (about 200°C / 400°F). Carefully place the roulades in the hot oil and sear them on all sides until deeply browned and caramelized, about 2-3 minutes per side. This step is crucial for flavor development. Remove the browned roulades and set aside.
â±ïž 10 minutes - 5
Braise the roulades: Pour off any excess fat from the pot, leaving about 1 tablespoon. If desired, you can add the remaining sliced onion to the pot and sauté for a few minutes until softened. Return the seared roulades to the pot. Pour in the beef stock. Bring the liquid to a simmer, then reduce the heat to low, cover the pot tightly, and let it braise gently for 1.5 to 2 hours, or until the beef is fork-tender. The internal temperature of the braising liquid should be around 160°C (320°F).
â±ïž 1 hour 45 minutes - 6
Finish and serve: Carefully remove the tender roulades from the pot and set them aside. Remove and discard the toothpicks or twine. If the sauce is too thin, you can simmer it uncovered for a few minutes to reduce and thicken, or mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and whisk it into the simmering sauce until thickened. Taste the sauce and adjust seasoning with salt and pepper if needed. Slice the roulades or serve them whole, spooning the rich sauce over them. Traditionally served with buckwheat kasha (kasha gryczana) or mashed potatoes.
â±ïž 10 minutes
đĄ Proffstips
- âPounding the meat thin and evenly is key to tender roulades that cook through.
- âDon't skip searing the roulades; this browning creates a deep, rich flavor base for the sauce.
- âThe pickle provides a delightful tang that cuts through the richness of the bacon and beef.
- âBuckwheat kasha is the traditional accompaniment, but mashed potatoes or noodles are also excellent choices.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add sautéed mushrooms to the filling for an earthy flavor.
- Stir a dollop of sour cream into the finished sauce for a creamy, richer finish.
- Experiment with different types of pickles, such as cornichons, for a slightly different tang.