Can I prepare Zrazy ahead of time?
Yes, you can assemble the roulades and sear them, then refrigerate them for up to 24 hours before simmering. You can also simmer them completely and reheat.
LUNCH
Hearty Polish Beef Roulades with Bacon and Pickles
Savor the authentic taste of Poland with these classic beef roulades. Thinly sliced beef is expertly rolled around a savory filling of smoky bacon and crisp dill pickles, then slow-cooked until incredibly tender and flavorful.
HOW TO MAKE IT
Let's cook.
01
Pound each beef slice to about 1/4 inch thickness using a meat mallet. Season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper. Spread 1/2 teaspoon of Dijon mustard evenly over one side of each beef slice.
02
Place 1 slice of bacon and 1 quarter pickle spear on the mustard-coated side of each beef slice. Roll up each beef slice tightly and secure with kitchen twine or toothpicks.
03
Heat 2 tablespoons vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef roulades on all sides until nicely browned, about 2-3 minutes per side. Remove the roulades and set aside.
04
Add the chopped onion to the same pot and cook over medium heat until softened and translucent, about 5-7 minutes. Deglaze the pot with a splash of beef broth, scraping up any browned bits from the bottom.
05
Return the seared roulades to the pot. Pour in the remaining beef broth, ensuring the roulades are mostly submerged. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour and 45 minutes, or until the beef is very tender.
06
Carefully remove the roulades from the pot. Remove and discard the kitchen twine or toothpicks. If desired, thicken the gravy by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the simmering broth until thickened, about 2 minutes.
07
Serve the Polish Zrazy hot, drizzled generously with the rich gravy.
About This Recipe
Savor the authentic taste of Poland with these classic beef roulades. Thinly sliced beef is expertly rolled around a savory filling of smoky bacon and crisp dill pickles, then slow-cooked until incredibly tender and flavorful.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, add a bay leaf and a few peppercorns to the broth while simmering. You can also add 1/2 cup of sour cream to the gravy at the end for a creamier finish, ensuring it doesn't boil after adding.
Easy Substitutions
Instead of top round, you can use flank steak or sirloin. If you don't have dill pickles, use another tangy pickled vegetable. Chicken or turkey broth can be used in place of beef broth for a lighter flavor.
Storage & Reheating
Store leftover Zrazy and gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.
Serving Suggestions
Polish Zrazy are traditionally served with mashed potatoes, kopytka (Polish potato dumplings), or buckwheat groats. A side of braised red cabbage or a simple cucumber salad (mizeria) complements the rich flavors beautifully.
Common Mistakes
Not pounding the beef thin enough: This makes the roulades difficult to roll and can result in tough meat. Ensure slices are about 1/4 inch thick. Not searing the meat properly: Skipping this step means missing out on crucial flavor development for the gravy. Ensure a good brown crust on all sides. Overcooking the gravy after adding sour cream: If adding sour cream, stir it in at the very end and do not bring the gravy to a boil, as it can curdle. Not securing the roulades tightly: This can cause the filling to fall out during simmering. Use kitchen twine or multiple toothpicks.
Frequently Asked Questions
What kind of pickles should I use?
Traditional Polish dill pickles (ogórki kiszone) are best, but any good quality dill pickle will work. Avoid sweet pickles.
Can I freeze cooked Zrazy?
Yes, cooked Zrazy freeze well in their gravy for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
What if my gravy is too thin?
You can thicken it by making a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and whisking it into the simmering gravy until it reaches your desired consistency.
MORE TO KNOW
The key to tender Zrazy is slow simmering. This allows the beef to break down and absorb the flavors of the bacon, pickles, and broth, creating a deeply satisfying dish. Pounding the meat thinly is crucial for easy rolling and even cooking. Don't rush the searing step, as a good sear adds significant depth of flavor to the final gravy.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.