ReceptnaptárBeef roulades with buckwheat (zrazy)
Zrazy is a festive dish of the Polish gentry kitchen: thinly pounded slices of beef, filled with mustard, bacon, fermented pickled cucumber and onion, and braised slowly. The sour pickle and smoky bacon give the sauce a special flavour. It is served with buckwheat groats, whose nutty taste goes well with the dark gravy. It is a Sunday dish for guests.
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Ingredients
Method
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- Put the meat between two sheets of baking paper and pound it with a meat mallet to about 4-5 mm thick.
- Season each slice with salt and pepper, then spread thinly with mustard.
- Cut the pickles and bacon into thin strips and finely chop half the onion.
- Put a strip of bacon, some pickle and a little onion on each slice of meat.
- Roll up the meat tightly and secure with a cocktail stick or kitchen string.
- Brown the rolls in the oil in a frying pan over high heat on all sides for 4-5 minutes.
- Add the rest of the onion, cook for 2 minutes, then pour in the stock.
- Cover and simmer over low heat for 1-1.5 hours until the meat is tender.
- Lift out the rolls and thicken the sauce with the flour mixed into a little cold water; boil for 2-3 minutes.
- Remove the cocktail sticks and serve the rolls covered with the sauce, with buckwheat.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Pound the meat thoroughly, because thin slices are easier to roll and become tender sooner.
- Brown the rolls on all sides, because this gives the sauce its dark colour and deep flavour.
- Braise slowly, because beef from the leg only becomes tender with long braising.
Frequently asked questions
What is kasha (buckwheat groats)?
A mildly nutty side dish cooked from toasted buckwheat, popular in Poland and Russia. It can be replaced with mashed potato or rice.
Can it be made ahead?
Yes, it is even better the next day; reheat it in the sauce over a low heat. The rolls also keep well frozen.
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More polish ideas
- Sour rye soup with sausage (żurek)
- Hunter's stew (bigos)
- Pierogi with potato and curd cheese filling
- Pearl barley soup with smoked meat (krupnik)
- Polish-style pork goulash
- Spiced tripe soup (flaki)
- Silesian dumplings with stew gravy and cucumber salad
- Sauerkraut soup with mushrooms and dill (kapuśniak)
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