QiMeal
Zrazy Zawijane
Zrazy Zawijane · ready in 2 h 35 min · 4 servings · 525 kcal per serving · medium · 12 ingredients
Classic Polish beef roulades: thin beef wrapped around smoked bacon, pickle, onion, and mustard, then slowly braised in a deep mushroom sauce.
- Prep
- 35 min
- Cook
- 2 h
- Total
- 2 h 35 min
- Serves
- 4
- kcal
- 525
- Difficulty
- medium
Ingredients · 4 servings
- 800 gBeef topside, cut into 4 thin slices
- 100 gSmoked bacon, cut into 4 strips
- 160 gPickled cucumber, cut into 4 spears
- 200 gOnion, sliced, divided
- 10 gGarlic, minced
- 40 gMustard
- 20 gDried mushroom, rinsed
- 20 gWheat flour
- 40 gClarified butter
- 8 gSalt
- 2 gBlack pepper, freshly ground
- 600 mlWater, 400 ml hot, 150 ml for braise, 50 ml cool for slurry
Equipment
stovetop, chef's knife, cutting board, kitchen scale, meat mallet, mixing bowl, toothpicks, heavy pot, tongs, lid, whisk, instant-read thermometer
Instructions
- Mise En Place
Gather and weigh all ingredients; set out a knife, board, scale, mallet, bowl, toothpicks, heavy pot, tongs, lid, whisk, and thermometer. · 8 min
What to look for: All ingredients measured and tools within reach.
- Soak Mushrooms
Cover dried mushrooms with 400 ml hot water in a bowl and soak until pliable; keep the dark soaking water for the braise. · 20 min
What to look for: Mushrooms look softened and the water is dark brown.
- Flatten Beef
Pound beef slices on a board to 3-4 mm thickness, then spread the inner side of each slice with mustard. · 8 min
What to look for: Beef is thin, even, and lightly coated with mustard.
- Fill Roulades
Place 1 bacon strip, 1 pickled cucumber spear, and a few onion pieces across each mustard-coated beef slice. · 7 min
What to look for: Each beef slice has a compact line of filling.
- Roll And Secure
Roll each slice tightly around the filling, tuck in the sides, and secure the seam with toothpicks so the rolls hold their shape. · 5 min
What to look for: Roulades are tight, closed, and evenly shaped.
- Brown Rolls
Heat clarified butter in a heavy pot over medium-high heat, then brown the rolls on all sides in batches. · 10 min
What to look for: The beef has browned patches on every side.
- Build Braise
Add soaked mushrooms, their soaking water, 150 ml water, remaining sliced onion, garlic, salt, and black pepper; scrape the browned base. · 5 min
What to look for: Liquid is dark, aromatic, and loosened from the pot base.
- Braise Slowly
Cover and braise on low heat for 105 minutes, turning the rolls twice and adding a splash of water only if the sauce reduces too far. · 1 h 45 min
When it is done: Probe the center of a roll; beef should read 80°C / 176°F and feel tender.
- Thicken Sauce
Whisk wheat flour with 50 ml cool water, stir it back into the pot, and simmer until the mushroom sauce lightly coats a spoon. · 5 min
What to look for: Sauce is glossy and lightly thickened.
- Serve Hot
Remove toothpicks, slice the zrazy if desired, and serve hot with the mushroom-onion sauce spooned over the roulades. · 2 min
What to look for: Roulades are neat, sauced, and ready to eat.
Nutrition (per serving)
| kcal | 525 |
|---|---|
| Protein | 50 g |
| Carbohydrates | 14 g |
| of which sugars | 3 g |
| Fat | 30 g |
| of which saturated | 13 g |
| Fibre | 3 g |
| Sodium | 1924 mg |
Nutri-ScoreC
Allergens
Contains: gluten, milk, mustard
Ingredient substitutions
Beef topside
- Beef round: Use a lean, sliceable cut suitable for pounding and long braising.
Smoked bacon
- Smoked pork belly: Choose a smoked piece with a similar fat-to-meat balance.
Pickled cucumber
- Dill pickle: Use a firm, sour pickle rather than a sweet style.
Onion
- Yellow onion: A standard yellow onion gives the most traditional sweetness.
Garlic
- Garlic clove: Use fresh garlic cloves and mince them just before cooking.
Mustard
- Deli mustard: Use a sharp, smooth mustard for the classic filling bite.
