ZRAZY | POLISH BEEF ROULADE

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Heat a pan over high heat and add butter.

Add finely diced onions and crushed garlic to the pan, cover, and cook until soft.

Slice the beef roast into thin slices, removing the fat first.

Place the slices of beef between parchment paper and pound with a meat mallet to make them thin and tender.

Cut sour cucumbers into quarters.

Season each strip of beef with salt, pepper, and spread English mustard over it.

Place a strip of smoked bacon and a quarter of sour cucumber on each beef strip, then roll tightly and secure with toothpicks.

Transfer the cooked onions to a pot and increase the heat to high.

Sear the beef rolls in the same pot until browned on all sides, flipping once.

Add dry mushrooms, allspice, bay leaf, remaining salt and pepper, and a leftover cucumber to the pot.

Add a beef stock cube and top up with water, bringing it to a boil before lowering to a simmer.

Cook for 1 to 1.5 hours until the beef is tender.

Remove the beef rolls and prepare a slurry with flour and water, adding it to the pot to thicken the sauce.

Whisk the sauce and bring to a boil to activate the flour.

Return the beef rolls to the pot, ensuring they are warm in the sauce.

Plate the dish with Polish potato dumplings on the bottom, topped with beef rolls and sauce, and garnish with freshly chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens