Zrazy Zawijane (Polish Beef Roulades)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place each slice of beef between two sheets of plastic wrap and pound it thinly with a meat mallet until about 0.5 cm thick.

   Ca. 5 min.

   Kokkens note: Pounding creates a larger surface area for rolling and tenderizes the meat.

2. 2

   Spread Dijon mustard evenly over one side of each beef slice.

   Ca. 2 min.

3. 3

   Arrange bacon slices, dill pickle strips, and chopped yellow onion on one end of each beef slice.

   Ca. 5 min.

   Kokkens note: Leave a small border around the edges to help seal the roulade.

4. 4

   Season the filling with salt and black pepper.

   Ca. 1 min.

5. 5

   Carefully roll up each beef slice from the filled end, tucking in the sides as you go, to form a tight roulade.

   Ca. 3 min.

   Kokkens note: Rolling tightly prevents the filling from escaping during cooking.

6. 6

   Secure each roulade with kitchen twine or toothpicks.

   Ca. 2 min.

7. 7

   Lightly dust the outside of each roulade with all-purpose flour.

   Ca. 1 min.

   Kokkens note: This helps create a nice crust and thickens the sauce.

8. 8

   Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

   Ca. 2 min.

9. 9

   Sear the beef roulades on all sides until nicely browned, working in batches if necessary to avoid overcrowding the pot.

   Ca. 10 min.

   Kokkens note: Browning adds deep flavor to the final dish.

10. 10

    Remove the browned roulades from the pot and set aside.

    Ca. 1 min.

11. 11

    Deglaze the pot with a splash of beef broth, scraping up any browned bits from the bottom.

    Ca. 1 min.

    Kokkens note: This captures all the flavorful fond.

12. 12

    Return the roulades to the pot and pour in the remaining beef broth, ensuring the meat is mostly submerged.

    Ca. 1 min.

    Kokkens note: Add more broth if needed to cover the roulades.

13. 13

    Add the bay leaf and allspice berries to the pot.

14. 14

    Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and braise for 1.5 hours, or until the beef is fork-tender.

    Ca. 1 t. 30 min.

    Kokkens note: Check occasionally and add more broth or water if the liquid reduces too much.

15. 15

    Remove the roulades from the pot and discard the kitchen twine or toothpicks, bay leaf, and allspice berries.

    Ca. 2 min.

16. 16

    If desired, reduce the braising liquid over medium-high heat until it reaches your preferred consistency for a sauce.

    Ca. 5 min.

    Kokkens note: Taste and adjust seasoning if needed.

17. 17

    Serve the Zrazy Zawijane warm, spooning the sauce over the top.

    Kokkens note: Traditionally served with potato dumplings (kluski śląskie) or mashed potatoes.