Zrazy Zawijane (Polish Beef Roulades)

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

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.

   Ongeveer 5 min

   Tip van de kok: 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.

   Ongeveer 2 min

3. 3

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

   Ongeveer 5 min

   Tip van de kok: Leave a small border around the edges to help seal the roulade.

4. 4

   Season the filling with salt and black pepper.

   Ongeveer 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.

   Ongeveer 3 min

   Tip van de kok: Rolling tightly prevents the filling from escaping during cooking.

6. 6

   Secure each roulade with kitchen twine or toothpicks.

   Ongeveer 2 min

7. 7

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

   Ongeveer 1 min

   Tip van de kok: 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.

   Ongeveer 2 min

9. 9

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

   Ongeveer 10 min

   Tip van de kok: Browning adds deep flavor to the final dish.

10. 10

    Remove the browned roulades from the pot and set aside.

    Ongeveer 1 min

11. 11

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

    Ongeveer 1 min

    Tip van de kok: 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.

    Ongeveer 1 min

    Tip van de kok: 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.

    Ongeveer 1 uur 30 min

    Tip van de kok: 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.

    Ongeveer 2 min

16. 16

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

    Ongeveer 5 min

    Tip van de kok: Taste and adjust seasoning if needed.

17. 17

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

    Tip van de kok: Traditionally served with potato dumplings (kluski śląskie) or mashed potatoes.