Beef roulades (zrazy) date back to the 14th century, and were a favourite among the Polish nobility. There are as many recipes for zrazy as there are fillings, all depending on the chef's imagination and ingredients.

Makes
4–6

Preparation

30min

Cooking

1hr
10min

Skill level

Easy
By
Average: 3.8 (22 votes)
Yum

Ingredients

  • 700 g beef
  • 2 tbsp grainy mustard
  • 200 g smoked bacon, cut into strips
  • 200 g gherkin, cut into thin strips
  • 200 g brown onion, cut into strips
  • 500 ml beef stock

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Cut the beef into 4–6 pieces and pound until thin. Spread each slice of beef with the mustard. On each slice, place a piece of bacon, gherkin and some onion. Roll up the beef slices and secure with toothpicks.

Heat oil in a deep frying pan and fry the beef roulades until brown on each side. Add ½ cup of beef stock. Simmer for 1 hour or until cooked, adding more stock when necessary. Season to taste.

Serve with mashed beetroot.