Best Zrazy Zawijane Stuffed Rolls Of Beef Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ZRAZY ZAWIJANE (STUFFED ROLLS OF BEEF)



Zrazy Zawijane (Stuffed rolls of beef) image

Provided by Nancy Harmon Jenkins

Categories     dinner, main course

Time 2h55m

Yield 6 servings

Number Of Ingredients 11

1 four-inch piece of stale French bread, crust removed
1 Polish-style dill pickle
3 thick slices of slab bacon
6 thin slices rump or round steak, about 4 ounces each
2 medium-size onions, peeled, halved and very thinly sliced
Salt and freshly ground black pepper to taste
1 1/2 cups chicken or beef broth
2 Polish dried mushrooms, or 1/2 ounce Italian dried porcini
1/4 cup or more all-purpose flour
2 tablespoons cooking oil
2 tablespoons unsalted butter

Steps:

  • Preheat oven to 350 degrees.
  • Slice the bread lengthwise into six pieces, each one as thick as an index finger. Slice the pickle lengthwise into six fingers. Cut each bacon slice in half crosswise.
  • Place a steak slice between two pieces of plastic wrap or wax paper and pound evenly until it is very thin. Distribute a few onion slices over center of meat, add a finger of bread, one of pickle and a half slice of bacon. Sprinkle a very little salt (the bacon will add salt) and some pepper over all. Wrap the steak slice around the stuffing and tie or fasten with toothpicks. Repeat with remaining steak slices.
  • Bring the chicken or beef stock to a slow simmer and add the dried mushrooms. (If using Italian mushrooms, soak them first in warm water for 20 minutes, then rinse to rid them of sand.) Remove from heat and let mushrooms steep in hot stock for at least 20 minutes.
  • Roll beef rolls in the flour.
  • Heat one tablespoon of oil and one of butter in a skillet over medium-high heat until butter foam subsides. Add remaining sliced onion and cook, stirring and tossing slices until onion is thoroughly browned; remove to an ovenproof dish. Add remaining butter and oil to the pan and brown the beef rolls evenly on all sides. When rolls are thoroughly browned and crisp on all sides, add to the dish with the onions. Distribute onions over and around beef rolls.
  • Add stock and mushrooms, and bring to a gentle simmer on top of the stove. Place in oven and bake about two hours, or until the beef rolls are fork tender and the braising liquid has reduced to a syrupy gravy.

Nutrition Facts : @context http, Calories 379, UnsaturatedFat 13 grams, Carbohydrate 11 grams, Fat 24 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 8 grams, Sodium 590 milligrams, Sugar 2 grams, TransFat 0 grams

ZRAZY ZAWIJANE (POLISH BEEF ROULADE IN SOUR CREAM SAUCE)



Zrazy Zawijane (polish Beef Roulade in Sour Cream Sauce) image

Pronounced ZRAH-zih zah-vee-YAH-neh. Also called bitki (BEET-kee). A favorite dish of the Old Polish nobility that has remained popular to this day throughout Eastern Europe; quite similar to rouladen served just across the border in Germany. Zrazy is a generic name for meat rolled around any of a variety of fillings, browned and braised until tender. This recipe is for thin slices of steak spread with mustard and filled with a bread, onion, and mushroom stuffing. Traditionally served with boiled rice or kasza (buckwheat) topped with extra sauce, but also great with potato dumplings and steamed asparagus.

Provided by littleturtle

Categories     Lunch/Snacks

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

5 tablespoons unsalted butter
3 tablespoons vegetable oil
3 cups onions, finely chopped
1 1/2 lbs mushrooms, finely chopped
1/4 cup soft breadcrumbs, from home-style bread, shredded
1 teaspoon salt
1/2 teaspoon pepper
2 lbs top round steaks, trimmed of fat & pounded to 1/4 " thick
2 teaspoons Dijon mustard
3 tablespoons flour
1 cup beef stock
2/3 cup sour cream

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.

Nutrition Facts : Calories 788.9, Fat 51.2, SaturatedFat 22.2, Cholesterol 214.6, Sodium 1029.5, Carbohydrate 24.1, Fiber 4.1, Sugar 10, Protein 59.2

ZRAZAI (LITHUANIAN BEEF ROLLS)



Zrazai (Lithuanian Beef Rolls) image

The traditional name for these comes from Polish,and they are now officially called "musti suktinukai", but the old name is still popular. This is a stuffed beef roll,a bit different from the more familiar German rouladen. Sandwich steaks are a great way to shortcut the prep. If you can get dried baravykai (porcini), the flavor is much enhanced, but don't worry about it if you cannot. Serve with mashed potatoes and a green veggie. Leftovers reheat and freeze very well.

Provided by duonyte

Categories     Onions

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 16

1/2 cup dried mushroom, porcini preferred
2 tablespoons butter
2 cups finely chopped onions
3 cups chopped button mushrooms, about 8 ounces
1/2 cup fresh rye breadcrumbs
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2-1 3/4 lbs sandwich steaks or 1 1/2-1 3/4 lbs round steaks
freshly ground pepper
salt
1/4 cup flour
1 tablespoon butter
1 tablespoon vegetable oil
1/2 cup low-sodium chicken broth, possibly a little more
1 bay leaf
1/2 cup sour cream (optional)

Steps:

  • Rinse the dry mushrooms and place in a small bowl. Cover with boiling water and let stand overnight, or at least four hours.
  • Preheat oven to 350 deg. F.
  • Remove the dried mushrooms with a slotted spoon. Chop the mushrooms. Strain and reserve the soaking liquid (a coffee filter is good for this).
  • Melt the butter in a large skillet. Add the onions and both types of mushrooms and saute, over medium high heat, until the liquid released by the mushrooms start to evaporate, 10-12 minutes.
  • Remove to a bowl, add the breadcrumbs, salt and pepper, and mix well. Set aside. (You can prepare to this point, and refrigerate until you are ready to complete the dish).
  • 1 1/2 lb of sandwich steaks comes as four large slices,typically. Place one slice on your work surface, lightly salt and pepper, and cut in half into roughly equal rectangular pieces.
  • If you are using round steak, try to buy it thinly sliced. Cut into 8 or 10 equal pieces, cover with plastic wrap and pound with a meat mallet until it becomes about 1/4 inch or so thick, about 4"x6". Salt and pepper as above.
  • Place a spoonful of the filling at one end, and roll it up, tucking in the sides. Use toothpicks to secure the packet (the round ones work best), If toothpicks are not available, tie up with kitchen string, but I think toothpicks are easier.
  • Heat the remaining butter and oil in a large skillet over medium high heat. Dredge the rolls in flour, tapping off the excess, and brown in the skillet.
  • As the rolls finish browning, remove them to a Dutch oven or similar covered casserole dish, keeping them in a single layer.
  • Reduce the heat to medium low, add 1/2 cup chicken stock and heat, scraping up the fond. Measure the mushroom soaking liquid and add enough broth to equal 1/2 cup. Add to the skillet and allow to heat.
  • Pour over the rolls, add the bay leaf, cover tightly and place in oven, for about 45 minutes. Test with a knife - the roll should pierce with no resistance.
  • Remove the rolls to a serving dish, removing the toothpicks. Defat the juices and serve on the side.
  • Note1: You can enrich the gravy with about 1/2 cup of sour cream, if you like.
  • Note2: If you have filling left over, and I usually do when using 1 1/2 lbs of meat, it is excellent as a filling for omelettes.
  • Note3: Beef broth is more traditional, but I like chicken broth better - believe me, it will taste very beefy at the end.
  • Note4: Feel free to play around with the filling - fresh parsley or dill is very nice, some people like add some diced bacon. If you do not have rye bread, then use any good quality non-sweet bread. I usually use a dark rye.

Related Topics