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.
- 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
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.
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.