|Nutritional Guidelines (per serving)|
|Servings: 8 Polish roulades (4 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 106g||39%|
|Dietary Fiber 36g||130%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Polish beef roulade or zrazy (ZRRAH-zih) is a very common main course dating to 14th-century nobility. There are myriad varieties with just as many different fillings, including mushrooms, sauerkraut, herbs, breadcrumbs with horseradish, among others.
This zrazy recipe uses pickles, ham, and green onions, and can be prepared on the stovetop or in a slow cooker but, no matter how it is cooked, zrazy always tastes better the next day. So plan ahead.
- 8 sandwich steaks (trimmed and pounded 1/8-inch thick)
- 1 tablespoon grainy mustard (more or less, as needed)
- 2 dill pickles (cut into thin strips)
- 4 ounces ham (cut into thin strips)
- 2 green onions (white and light green parts, cut into thin strips)
- 4 tablespoons oil (canola)
- 2 tablespoons flour (all-purpose)
- 1 cup stock (beef)
- 4 tablespoons wine (white)
- 1 tablespoon tomato paste
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
- Garnish: sour cream
- Garnish: chopped parsley
Spread a thin layer of mustard on each steak and divide the pickles, ham, and onion among the steaks. Fold in the sides and roll like stuffed cabbage. Secure with a toothpick, if necessary.
Heat oil in a large Dutch oven and brown beef rolls on all sides. Remove meat and reserve.
Add flour to the pan and cook until light brown to make a roux. Stir in the stock, wine, tomato paste, salt, and pepper. Bring to a boil and simmer 1 minute.
Return beef rolls to the pan and spoon over some of the sauce. Cover and cook on low 45 minutes to 1 hour, adding more liquid as necessary during cooking.
When the rolls are cooked, transfer to a serving dish and remove the toothpicks, if used, and ladle over the sauce. Dollop with sour cream and chopped parsley.