Best Traditional Polish Beef Roll Rouladen Recipes

ZRAZY ZAWIJANE (POLISH BEEF ROULADE IN SOUR CREAM SAUCE)

Steps:

• Preheat oven to 350°F.
• In a heavy skillet, melt 2 tablespoons butter with 1 tablespoon oil over medium heat.
• Saute the mushrooms and onions until the liquid in the pan starts to evaporate (8-10 minutes) (Do NOT let the mushrooms brown).
• Stir in the bread crumbs and half of the salt and pepper; remove from heat.
• Cut the steak into 8 rectangular pieces 3-4" wide by 6-8" long, sprinkle both sides evenly with remaining salt and pepper.
• Spread a thin layer of the mustard on each slice of beef, and place 1/8 of the stuffing on the shorter end of each piece of steak.
• Roll the steaks into cyclinders, enclosing the stuffing, and tuck in the sides; secure each end with kitchen cord.
• Roll the zrazy in flour and vigorously shake off any excess.
• In a heavy skillet, melt remaining butter with oil over high heat, and brown the rolls, turning them often so they evenly turn a rich golden brown without burning (about 15 minutes).
• As they brown transfer them to a casserole dish large enough to hold them all in a single layer.
• Pour off all but a thin layer of fat from the skillet and replace it with the beef stock.
• Bring to a boil over high heat, stirring constantly (scraping the bottom and sides of the pan).
• Pour the broth over the rolls and cover tightly.
• Braise in the oven until the meat is so tender that it gives no resistance when pierced with the tip of a skewer or knife (45 minutes).
• Remove the zrazy from the casserole dish, cut the cord off and cover with tin foil to keep the rolls warm while you make the sauce.
• Skim off and discard as much of the fat as possible from the liquid remaining in the casserole dish.
• Return to a boil over high heat, stirring constantly.
• Remove from heat, and mix in the sour cream.
• Season to taste and serve over zrazy.

TRADITIONAL POLISH BEEF ROLL (ROULADEN)

Steps:

• Preheat oven to 350 degrees.
• season steak with dry mustard, salt and pepper.
• Roll steaks up with bacon, onion and pickle, secure with string or toothpicks.
• Heat large pan with olive oil and brown rolls on all sides.
• Remove rolls and place in casserole dish with lid.
• Deglaze pan with beef stock and pour over rolls.
• Braise for 1 hour in preheated oven.
• Remove rolls and pour liquid into small pot. Bring to a boil and whisk in cornstarch. Whisk just until thickened. Add sour cream at the end.
• Serve sauce over rolls and enjoy!

BEEF ROULADEN

Steps:

• Lightly spread mustard on each slice of steak; sprinkle with salt and pepper. Place 1 bacon strip and a few onion wedges on each slice; roll up; secure with toothpicks. , In a large skillet, brown beef in oil until no longer pink; drain. Add broth; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. , Remove meat and keep warm. Combine flour and water until smooth; gradually stir into broth. Bring to a boil, stirring constantly until thickened and bubbly. Remove toothpicks. Return beef to gravy; heat through. Sprinkle with parsley if desired.

CHEF JOHN'S BEEF ROULADEN

Steps:

• Place slices of beef on a work surface, Season both sides with kosher salt and pepper. Spread one side with mustard. Place bacon strips on the mustard and sprinkle with paprika. Arrange onion slices cross-wise on the beef. Then evenly space 3 pickle slices across each slice of beef. Keep about an inch of the narrowest end of the beef slice free of toppings to facilitate rolling it up.
• Roll each slice of meat, beginning from the wider of the two short ends, working to keep all ingredients inside the roll. Rolls should be nice and tight. Secure the rolls (seam side down) with 3 loops of butcher's twine, one in the middle and one at each end. Trim excess string.
• Heat vegetable oil over medium-high heat in a large saucepan. Cook beef, turning and browning well on all sides, about 8 minutes. Remove meat from pan. Reduce heat to medium-low. Melt butter in the pan; whisk in the flour, cooking for about 1 minute. Pour in cold beef broth and whisk vigorously to combine. Raise heat to medium-high and simmer until sauce begins to thicken, about 1 minute.
• Transfer beef rolls to pan along with accumulated juices. Reduce heat to very low. Simmer gently, covered, turning rolls every 20 minutes or so, until beef is tender, about 1 1/2 hours. When the tip of a sharp knife can easily be inserted into the beef roll, the meat is done.
• Transfer meat to dish to allow it to rest. Raise heat to high and bring cooking liquid to a simmer to thicken slightly to make a gravy, about 1 minute. Serve rouladen with gravy.

MOM'S TRADITIONAL GERMAN BEEF ROULADEN (RINDERROULADEN)

Steps:

• Spread 1 tablespoon mustard evenly on one side of each pounded steak.
• Sprinkle salt and pepper over mustard.
• Evenly sprinkle chopped bacon, onion, and pickles over mustard side of each steak.
• Roll up firmly jelly roll fashion (with filling to inside, starting at narrow end), and secure each rouladen shut (so filling stays in) with wooden toothpicks, cooking twine, or white sewing thread.
• In a large dutch oven, heat the cooking oil over medium-high heat. When hot, carefully add the rouladen rolls. Fry until nicely browned, turning once (about 7 minutes per side).
• Add enough hot water or broth to almost cover the rouladen. Add bay leaf. Increase heat to high and bring to a boil.
• Cover and reduce heat to low.
• Simmer, covered, for 1 1/2 hours on low heat, checking once halfway through to give a stir and see that meat is covered with sufficient liquid (you may add a little hot water at this point, if necessary).
• With a large slotted spoon, carefully remove the rouladen from the hot broth to an oven-proof dish; cover with foil and keep warm in the oven while making the gravy.
• To Make Gravy:.
• Add the flour to 1 cup of water in a large measuring cup, whisking briskly with a fork to blend.
• Pour the flour mixture all at once into the hot broth, using a wire whisk to blend. Use a wooden spoon to scrape up any brown bits from the bottom of the pan, and stir them into the gravy.
• Increase heat to medium-high, and bring gravy mixture to a boil, whisking constantly. Continue to whisk and boil for two to three minutes, until gravy thickens. Reduce heat to low, and remove the bay leaf. Adjust seasoning to taste.
• To Serve:.
• (Note: Remove toothpicks and twine or thread before serving).
• Using a large slotted spoon, carefully place the rouladen into the hot gravy; cover, and warm through for a few minutes.
• Remove from heat and serve.
• Good sides are boiled new potatoes or potato dumplings sprinkled with fresh snipped parsley,and German Rotkohl (Red Cabbage) or Country Green Beans with Bacon and Onion.

TRADITIONAL BEEF ROULADEN

Steps:

• Preheat the oven to 375 degrees F.
• Place each top round slice between wax paper and pound to tenderize; add salt and pepper and generously spread each with the spicy mustard.
• On the wide part of each piece of meat, place about 5 pieces of the dill pickle spears, some onion and a heaping tablespoon of the browned bacon. Fold in the edges and roll up like a burrito.
• Carefully brown the rolls on all sides in a frying pan. Place in a large pot with the beef stock.
• Put a slice of the raw potatoes between each rolled roulade, making sure the pot is packed tight; the potato slices will hold the roulade together without having to use a string. Cover and bake for about 45 minutes.
• Make your gravy from the drippings by mixing the flour and butter and adding it slowly into the beef stock until it reaches the desired consistency. Serve with red cabbage and potatoes or spaetzle. You can also serve the potatoes that have soaked up all the delicious juices and held together the rouladen.