Zrazy

Nutrition · per serving

Steps

1. 1

   Prepare the filling and meat: finely dice the bacon, mushrooms, and half of the onion. Cut the remaining onion into thin slices and the carrot into small half-moons. If the beef slices are uneven, place them between sheets of baking paper and gently pound to about 5 mm thick so they roll easily without tearing.

   60 g bacon120 g button mushrooms100 g onion80 g carrot320 g beef top round or rump steaks, thinly sliced
2. 2

   Cook the filling: set a wide frying pan over medium heat and add half of the oil. Fry the diced bacon for 2-3 minutes until it starts to render. Add the diced mushrooms and diced onion; cook for 5-6 minutes until the moisture evaporates and the mixture is lightly browned. Season with a small pinch of the salt and pepper, then let it cool for 2 minutes so it is easier to roll.

   15 ml neutral oil60 g bacon120 g button mushrooms100 g onion4 g fine salt1 g black pepper
3. 3

   Season and fill the beef: lightly salt and pepper both sides of the beef slices. Spread the mustard over one side of each slice, then divide the mushroom-bacon filling between them, leaving a small border. Roll each slice up tightly and tuck in the sides as you go. Dust the outside lightly with the flour; this helps browning and will later thicken the sauce slightly.

   4 g fine salt1 g black pepper320 g beef top round or rump steaks, thinly sliced20 g mustard12 g plain flour
4. 4

   Brown the zrazy: return the pan to medium-high heat with the remaining oil. Place the roulades seam-side down first and brown for about 2 minutes per side, turning carefully, until well coloured all over. Good browning is important because it gives the sauce a deeper flavour.

   15 ml neutral oil320 g beef top round or rump steaks, thinly sliced
5. 5

   Build the braise: lower the heat to medium. Add the sliced onion and carrot around the browned roulades and cook for 2 minutes, stirring the vegetables so they pick up the browned bits from the pan. Add the bay leaf and pour in the beef stock.

   100 g onion80 g carrot1 bay leaf300 ml beef stock
6. 6

   Braise gently: cover and simmer on low heat for 25 minutes, turning the roulades once halfway through. They are ready when the beef is tender enough to cut easily with the side of a spoon and the sauce has reduced slightly.

   320 g beef top round or rump steaks, thinly sliced300 ml beef stock1 bay leaf100 g onion80 g carrot
7. 7

   Finish the sauce: transfer the roulades to a warm plate and discard the bay leaf. Lower the heat. Stir the sour cream with 2 tablespoons of the hot braising liquid in a small bowl to temper it, then return it to the pan and stir until the sauce is smooth. Do not let it boil hard after adding the sour cream or it may split. Return the zrazy to the sauce for 1 minute to reheat.

   60 g sour cream1 bay leaf320 g beef top round or rump steaks, thinly sliced
8. 8

   Serve hot with the sauce spooned over the top. Traditionally, zrazy pair very well with mashed potatoes, buckwheat, or cooked beetroot.

Origin & History

Zrazy are a classic Polish dish of rolled and filled meat, with roots going back to the old Polish-Lithuanian Commonwealth and noble home cooking. Over time they became popular across the region in many forms, from simple beef roulades to festive versions with richer fillings and gravies. The braised beef version remains a beloved comfort dish in Polish homes.