Polish Beef Roulade (Zrazy)

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
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Updated on 10/3/21
Polish roulade (zrazy) with dumpling and red cabbage
Kai Schwabe / Getty Images
Prep: 30 mins
Cook: 60 mins
Total: 90 mins
Servings: 4 servings
Yield: 8 Polish roulades
Nutrition Facts (per serving)
500 Calories
35g Fat
8g Carbs
36g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 500
% Daily Value*
Total Fat 35g 45%
Saturated Fat 9g 44%
Cholesterol 123mg 41%
Sodium 1208mg 53%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 5%
Total Sugars 2g
Protein 36g
Vitamin C 9mg 44%
Calcium 68mg 5%
Iron 3mg 18%
Potassium 738mg 16%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Polish roulade or zrazy (ZRRAH-zih) is a very common main course dating back to 14th-century nobility. There are a myriad of varieties with just as many different fillings, including mushrooms, sauerkraut, herbs, and bread crumbs with horseradish.

This zrazy recipe uses beef, 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.

Ingredients

Steps to Make It

  1. 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.

  2. Heat oil in a large Dutch oven and brown beef rolls on all sides. Remove meat and reserve.

  3. 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.

  4. 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.

  5. 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.

  6. Serve with rice, mashed potatoes, finger dumplings, or drop potato dumplings.