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Beef roulades (zrazy staropolskie)

Beef roulades (zrazy) date back to the 14th century, and were a favourite among the Polish nobility. There are as many recipes for zrazy as there are fillings, all depending on the chef's imagination and ingredients.

20120427_45_polish-beef-roulades_image_154559527
  • makes

    4–6

  • prep

    30 minutes

  • cook

    1:10 hour

  • difficulty

    Easy

makes

4–6

serves

preparation

30

minutes

cooking

1:10

hour

difficulty

Easy

level

Ingredients

  • 700 g beef
  • 2 tbsp grainy mustard
  • 200 g smoked bacon, cut into strips
  • 200 g gherkin, cut into thin strips
  • 200 g brown onion, cut into strips
  • 500 ml beef stock

Instructions

Cut the beef into 4–6 pieces and pound until thin. Spread each slice of beef with the mustard. On each slice, place a piece of bacon, gherkin and some onion. Roll up the beef slices and secure with toothpicks.

Heat oil in a deep frying pan and fry the beef roulades until brown on each side. Add ½ cup of beef stock. Simmer for 1 hour or until cooked, adding more stock when necessary. Season to taste.

Serve with mashed beetroot.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published 25 June 2015 11:50am
By Bartek Wislowski
Source: SBS



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