Polish Zrazy Zawijane Beef Rolls with Pickle and Bacon

14 ingredients

11 steps

What you need

1 kg (2 1/4 lb) beef topside, or other lean braising beef, cut into 8 slices 1 cm thick
salt and black pepper, to taste
8 tsp brown mustard
200 g (7 oz) smoked bacon, in strips
4 dill pickles, quartered lengthwise
2 onions, half cut into thin wedges, the rest sliced
2 tbsp lard, or clarified butter
500 ml (2 cups) beef stock
2 bay leaves
4 allspice berries
4 black peppercorns
1 handful dried mushrooms, about 10 g
1 tbsp all-purpose flour, mixed with 3 tbsp cold water
buckwheat kasha, cooked, or mashed potatoes, for serving

Restated from the original video

1
Lay the beef slices between sheets of cling film and pound each one thin and even, about 5 mm (1/4 in).
2
Season one side of each slice with salt and pepper and spread it thinly with 1 tsp of mustard.
3
Lay bacon strips, 2 pickle quarters and a few onion wedges across the narrow end of each slice.
4
Fold in the long sides, roll each slice up tightly around the filling and secure with toothpicks or string.
5
Heat the lard in a wide, heavy pan over medium-high heat and brown the rolls on all sides, 6-8 min. Lift them out.
6
Add the sliced onion to the pan and fry until soft and golden, about 5 min.
7
Return the rolls, pour in the stock and add the bay leaves, allspice, peppercorns and mushrooms.
8
Bring to a simmer, cover and braise over low heat, turning the rolls now and then, until a fork slides in easily, 1 1/2-2 hours. Add a splash of water if the sauce gets low.
9
Lift out the rolls and remove the toothpicks and string. Fish out the bay leaves.
10
Blend the sauce smooth with a stick blender if you like, then stir in the flour mixture and boil for 2 min until thickened.
11
Taste for salt, return the rolls to the sauce to warm through and serve with the buckwheat kasha.

Imported from aniagotuje.pl. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.