Zrazy Zawijane (Polish Beef Rolls with Bacon and Pickle)
Local name: Zrazy zawijane
In short: Thin slices of beef rolled around mustard, bacon, onion and pickle, browned and braised in a rich gravy, a classic Polish Sunday dinner. It takes about 2 h 40 min in total and makes 6 servings.
- Prep
- 35 min
- Cook
- 2 h 5 min
- Total
- 2 h 40 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 385 kcal
Zrazy zawijane are thin slices of beef spread with mustard and rolled around a strip of bacon, onion and a sour pickle. Browned, then braised slowly in stock until a knife slides through, they make their own rich gravy. In Poland they are a Sunday and holiday dish, served with Silesian dumplings, buckwheat or mashed potatoes and a side of pickled beets. The sharp pickle inside cuts through the rich beef and gravy.
Instructions
- Place the beef slices between sheets of baking paper and pound them to about 5 mm (1/4 in) thick, without tearing. Season both sides with the salt and pepper.
- Spread each slice with mustard. Across the narrow end lay a slice of bacon, a few onion rings and a strip of pickle. Roll up tightly and tie with kitchen twine, or secure with toothpicks.
- Dust the rolls lightly with flour. Heat the fat in a heavy pot over medium-high heat and brown the rolls on all sides, about 8 minutes in total. Set them on a plate.
- Lower the heat and cook the sliced onion in the same pot for 6 minutes, until golden. Stir in the paprika and tomato paste for 1 minute.
- Pour in the stock and scrape up the browned bits. Add the bay leaf and allspice, return the rolls, cover and simmer on the lowest heat for 1 hour 45 minutes, turning once, until a knife slides in easily.
- Lift out the rolls and remove the twine. Simmer the sauce uncovered for 5 minutes. If you want it thicker, stir in the flour paste and cook for 2 minutes.
- Serve the rolls whole or sliced, with plenty of sauce, Silesian dumplings, buckwheat or mashed potatoes and pickled beets.
Tips
- Pound the slices evenly and keep them whole. Thin, even pieces roll neatly and cook through at the same speed.
- Zrazy are even better the next day. Cool them in the sauce, refrigerate, and reheat gently, covered, for about 20 minutes.
Questions and answers
What cut of beef works best?
Top round, topside or silverside, cut thin across the grain. Lean cuts turn tender with long, gentle braising and slice cleanly. Ask the butcher to slice and pound them.
How are zrazy different from beef rouladen?
They are close relatives. Polish zrazy typically use mustard, bacon, onion and pickle, and are served with Silesian dumplings, buckwheat groats or potatoes.
Can I make them in the oven or a slow cooker?
Yes. After browning, braise covered at 160°C (325°F) for 2 hours, or cook on low in a slow cooker for 6 to 7 hours.
How long does it take to make Zrazy Zawijane (Polish Beef Rolls with Bacon and Pickle)?
About 2 h 40 min in total: 35 min of preparation and 2 h 5 min of cooking.
How many calories are in Zrazy Zawijane (Polish Beef Rolls with Bacon and Pickle)?
About 385 kcal per serving, with 39 g of protein, 9 g of carbohydrates and 21 g of fat. These values are estimates.
Nutrition per serving
| Calories | 385 kcal |
|---|---|
| Protein | 39 g |
| Carbohydrates | 9 g |
| Fat | 21 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 1450 mg |
Estimated values, calculated from the ingredients.
