Polish Beef Rolls (Zrazy wołowe zawijane)
Zrazy wołowe zawijane Say it: ZRAH-zih voh-WOH-veh zah-vee-YAH-neh
Zrazy wołowe zawijane are thin slices of beef rolled around smoky bacon, tangy pickle and onion, then braised until fork-tender. They are a Sunday-dinner favorite across Poland, especially in Masovia, and the rich, lightly sour sauce is mopped up with potatoes, kasza or bread. The mustard and pickle cut through the beefy richness, while allspice and bay give the gravy a warm, aromatic depth. It is comfort food with a festive feel.
Polish Beef Rolls (Zrazy wołowe zawijane)
Zrazy wołowe zawijane
Pronounced ZRAH-zih voh-WOH-veh zah-vee-YAH-neh
- Serves
- 4
- Prep
- 25 min
- Cook
- 1 hr 40 min
- Total
- 2 hr 5 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk, mustard. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the rolls
For the braise
Method
Place each beef cutlet between sheets of plastic wrap and pound with a meat mallet to about 1/4 inch (6 mm) thick. Pat dry and season both sides with salt and pepper.
Spread each cutlet with mustard, then top with a bacon slice, a pickle quarter and a small spoonful of the chopped onion. Roll up tightly from the short side and tie with kitchen string at 2–3 points, or secure with toothpicks.
Heat the lard in a heavy casserole over medium-high heat. Add the rolls and brown on all sides, about 6–8 minutes total, until deep golden. Transfer to a plate.
Add the remaining onion and the carrot to the casserole and cook over medium heat for 5 minutes, until softened and lightly golden. Stir in the flour and cook for 1 minute.
Pour in the wine and scrape up the browned bits. Add the stock, bay leaves, allspice and marjoram; bring to a gentle simmer.
Return the rolls to the pot, cover, and braise over low heat for 1 hour 30 minutes, turning once, until the beef is fork-tender and a skewer slides in easily.
Lift out the rolls and discard the string. Keep the rolls warm. Simmer the sauce for 5 minutes to reduce slightly; if it becomes too thick, add a splash of stock.
Whisk the sour cream with a ladleful of hot sauce, then stir it back into the pot. Season with salt and do not boil after adding the cream.
Slice the rolls into 1/2-inch (1 cm) rounds, arrange on plates, spoon over the sauce and scatter with parsley.
Regional variants
Some cooks add sautéed mushrooms or a hard-boiled egg to the filling, and the sauce is sometimes sharpened with a spoonful of horseradish.
Cook's notes
- Pound the beef evenly so the rolls cook at the same rate and stay tender.
- Tie the rolls firmly but not too tightly; they need a little room for the filling to expand.
- Keep the braise at a bare simmer rather than a boil, or the beef can turn tough.
Serve with
Mashed potatoes, kopytka dumplings, buckwheat kasza or rye bread; a cold beer or dry white wine.
Make ahead and storage
Braise up to 2 days ahead and reheat gently in the sauce; slice just before serving. Refrigerate leftovers for up to 3 days.
