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Polish Beef Roulade or Zrazy Zawijane

Updated on May 25, 2017
donnah75 profile image

I am a high school English teacher who is passionate about writing, theater, directing and enjoying a positive life with family and friends.

Source

My husband is an amazing cook. He has brought into our kitchen all the tastes and dishes of his Polish homeland and his mother's kitchen. Although this dish is not exclusive to Poland, it is a dish that is served in the region.

There are many variations of this dish. Some people braise the meat in the oven and some use a crock pot. The ingredients that are wrapped up in the meat can vary as well. Like all recipes, you can feel free to adapt it to your taste and cooking style. Here is our version.

What to you think?

4.8 stars from 13 ratings of Polish Beef Roulade

Cook Time

Prep time: 30 min
Cook time: 2 hours
Ready in: 2 hours 30 min
Yields: Serves 4, with large portions.

Ingredients

  • 4 thin cut top round steaks
  • 1 - 1 1/2 onions
  • 4 slices bacon
  • 8 - 10 cloves garlic
  • 2 cucumbers in brine pickles, sliced lengthwise in half; We use the Krakus brand.
  • 4 Tablespoons spicy brown mustard, (or more to taste)
  • salt and pepper
  • 1 cup dried mushrooms, reconstitued in water
  • 1 red pepper, sliced
  • 1/2 - 1 container button or baby bella mushrooms, sliced or chopped into chunks
  1. Start by prepping your assembly line. Cut the pickles lengthwise in half. Slice the onion into strips. Clean up the garlic cloves. Cut the bacon strips in half. Put about a cup of dried mushrooms in a glass of water.
  2. Using a tenderizer, pound the meat until it is about a 1/4 inch thick.
  3. To assemble each roulade, first season the meat with salt and pepper. Then spread mustard on the entire surface. Starting on one end, lay a bacon strip across. On top of the bacon, lay the pickle, onions, and garlic. Keeping all of those ingredients inside, roll the beef until it is closed. Use toothpicks or string to keep each roulade closed.
  4. Heat some oil in a pan. Place the beef roulades into the pan to sear the meat. Turn the beef to brown on all sides. Add water to the pan if necessary, so that nothing burns.
  5. When the meat is browned, add the reconstitued mushrooms and the liquid from the glass. Add in some more of the the onion and put the remainder of the garlic cloves through a garlic press. Cover and simmer.
  6. After about 30 minutes, add in the rest of the onion, red pepper and mushrooms. Continue to simmer with a lid on the pan.
  7. Add water as the beef simmers, as necessary. Add more salt and pepper to taste.
  8. Simmer for up to two hours. The larger the beef roulade, the longer it will need to cook. Smaller roulades may be done in 1 1/2 hours.
Click thumbnail to view full-size
Pound the steak with a tenderizer.Smear with mustard and pile on the bacon, onions, pickles, and garlic.Roll it up.Secure the roll up with tooth picks.Sear the meat rolls on all sides.Cover and simmer.
Pound the steak with a tenderizer.
Pound the steak with a tenderizer. | Source
Smear with mustard and pile on the bacon, onions, pickles, and garlic.
Smear with mustard and pile on the bacon, onions, pickles, and garlic. | Source
Roll it up.
Roll it up. | Source
Secure the roll up with tooth picks.
Secure the roll up with tooth picks. | Source
Sear the meat rolls on all sides.
Sear the meat rolls on all sides. | Source
Cover and simmer.
Cover and simmer. | Source
Dinner is served!
Dinner is served! | Source

Serving Suggestion

The beef roulades are delicious served with mashed potatoes and beets or green beans.

Enjoy!

© 2012 Donna Hilbrandt

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    • donnah75 profile image
      Author

      Donna Hilbrandt 2 years ago from Upstate New York

      Beef stock is a great idea. Thanks, Katherine!

    • profile image

      Katherine 2 years ago

      I totally forgot about this recipe. I came upon your it via pinterest and it brought back SO many memories for me. They are current simmering and my family and I are so excited for dinner. One thing my mother did differently...she use beef stock instead of water to cover the roulades. That way there is lots of gravey! Thank you for sharing.

    • donnah75 profile image
      Author

      Donna Hilbrandt 3 years ago from Upstate New York

      Thanks, PegCole. It is a lovely meal. I hope you try it out.

    • PegCole17 profile image

      Peg Cole 3 years ago from Dallas, Texas

      This looks really tasty and your instructions are nicely detailed and easy to follow. I would never have imagined putting mustard as a base but it looks good. My Grandmother's family was from Poland and how I wish I could have learned to cook from her.

    • donnah75 profile image
      Author

      Donna Hilbrandt 4 years ago from Upstate New York

      Indian chef: maybe chicken? I recently decided to eat a vegetarian diet, so I won't be eating this anytime soon either. Thanks for reading :)

    • Indian Chef profile image

      Indian Chef 4 years ago from New Delhi India

      Looks good but being Hindu I am not allowed to eat beef, so can we substitute beef with any other meat.. Looks good and voted 5 stars.

    • donnah75 profile image
      Author

      Donna Hilbrandt 4 years ago from Upstate New York

      Kasman: Polish food is wonderful. I hope you try this recipe. Thanks for reading and commenting.

    • Kasman profile image

      Kas 4 years ago from Bartlett, Tennessee

      Pictures were making my mouth water donnah! I haven't tried too much polish food that I know of but I know that probably needs to change. I'm voting this up! Making me wanna go cook slabs of meat now.

    • donnah75 profile image
      Author

      Donna Hilbrandt 4 years ago from Upstate New York

      Thanks, ComfortB! He is a great cook. This recipe is quite easy to make, and it is delicious. Try it out!

    • ComfortB profile image

      Comfort Babatola 4 years ago from Bonaire, GA, USA

      Wow Donna, this is so unfair! You got me salivating over here, and I don't even like beef. Kudos to your husband, the cook!

      Voted up and beautiful.

    • donnah75 profile image
      Author

      Donna Hilbrandt 4 years ago from Upstate New York

      Dwachira: he is indeed an amazing cook :) thank you!

    • dwachira profile image

      [ Danson Wachira ] 4 years ago from Nairobi, Kenya

      Hi donnah75,

      Looks yum! yum! I would like to try this Polish Beef Roulade recipe, the final dish looks delicious and i must say he is an amazing cook. Voted up, useful, pinned and shared.

    • donnah75 profile image
      Author

      Donna Hilbrandt 4 years ago from Upstate New York

      It is! All the credit to my husband on that one.

    • sarahshuihan profile image

      Sarah 4 years ago from USA

      That looks so good and delicious! I will have to make this simple recipe :)

    • donnah75 profile image
      Author

      Donna Hilbrandt 4 years ago from Upstate New York

      Thanks, Rajan. It is delicious! I hope you like it.

    • rajan jolly profile image

      Rajan Singh Jolly 4 years ago from From Mumbai, presently in Jalandhar,INDIA.

      It looks so good, Donna. Bookmarking to be tried later. Voted up, interesting and sharing. Also gave a 5 star rating.

    • donnah75 profile image
      Author

      Donna Hilbrandt 5 years ago from Upstate New York

      Thanks, unknown spy! I have been trying to stay away from meat (for awhile) in order to shed a few pounds, but if my husband makes this, I will likely give in :)

    • unknown spy profile image

      IAmForbidden 5 years ago from Neverland - where children never grow up.

      Yummy! makes me hungry all over again.

    • donnah75 profile image
      Author

      Donna Hilbrandt 5 years ago from Upstate New York

      Peggy: Thank you!!! I have to give most of the credit to my husband on this one. I simply observed, wrote the hub and took the photos. Oh, and I ate the dinner of course. If you try it, let me know how it turns out.

    • Peggy W profile image

      Peggy Woods 5 years ago from Houston, Texas

      Oh my! This looks and sounds like it would be so delicious! Thanks for sharing this wonderful recipe with us. I gave it a 5 star rating and voted up, useful and even beautiful for that gorgeous dinner plate of food that was photographed. I haven't made a roulade in quite some time. Will have to correct that soon and try some of your ingredients.

    • donnah75 profile image
      Author

      Donna Hilbrandt 5 years ago from Upstate New York

      Thanks so much, unknon spy.

    • unknown spy profile image

      IAmForbidden 5 years ago from Neverland - where children never grow up.

      i think this is perfect. Mouth-watering recipe and detailed steps how to cook. 5 stars,

    • donnah75 profile image
      Author

      Donna Hilbrandt 5 years ago from Upstate New York

      It is an awesome dish and easy to make. You should try it. :)

    • GiblinGirl profile image

      GiblinGirl 5 years ago from New Jersey

      This dish has all my husband's favorites - beef, bacon, and pickles :)

    • donnah75 profile image
      Author

      Donna Hilbrandt 5 years ago from Upstate New York

      Alocsin: Try it. It is delicious!

    • alocsin profile image

      alocsin 5 years ago from Orange County, CA

      I've never heard of this dish but since it's all beef, I'm sure to enjoy it. Voting this Up and Useful.

    • donnah75 profile image
      Author

      Donna Hilbrandt 5 years ago from Upstate New York

      Thanks everyone.

      Mhatter99: I think different cultures call this dish by different names.

      NC4life078: Like I said, my husband is an amazing cook. He has taught me a lot. I knew there was such a concept, but I didn't know when it was put into practice until he showed me the way :)

    • NC4Life078 profile image

      NC4Life078 5 years ago from United States of America

      It is apparent that I am no cook as looks are very decieving to me. But, I read the ingredients and it sounds wonderful. I enjoyed being taken through the process because I had no idea you "pulverize" meats for certain foods.

    • NC4Life078 profile image

      NC4Life078 5 years ago from United States of America

      It is apparent that I am no cook as looks are very decieving to me. But, I read the ingredients and it sounds wonderful. I enjoyed being taken through the process because I had no idea you "pulverize" meats for certain foods.

    • Mhatter99 profile image

      Martin Kloess 5 years ago from San Francisco

      Is that what they are called. we called them beef rollada. they are a great way to stretch you beef and to infuse vegetable into your diet. Thank you for this.

    • Johan Smulders profile image

      Johan Smulders 5 years ago from East London, South Africa

      Thanks, sounds great.

    • donnah75 profile image
      Author

      Donna Hilbrandt 5 years ago from Upstate New York

      B in blogs: Thanks! It isn't quite that hot here, but maybe slightly too hot for this one. We were in the mood for it though. Thankfully we have air conditioning. Hope it cools down for you soon.

    • B in blogs profile image

      B in blogs 5 years ago from Alabama, USA

      This dish looks delicious. I might try it when the weather cools down. But here in the armpit of the devil's backyard, it's too hot to cook anything until the temperature gets below a hundred degrees! Thanks for another cool looking dish!!

    • donnah75 profile image
      Author

      Donna Hilbrandt 5 years ago from Upstate New York

      Thanks, Bill. In hindsight, we would have made this last weekend to enter in the contest. Oh well, it was still delicious!

    • billybuc profile image

      Bill Holland 5 years ago from Olympia, WA

      It looks delicious! I hope you did well in the recipe contest.