15-Min Polish Beef Rolls
Thin beef cutlets wrapped around mustard, onion, and pickle, pan-seared until golden and finished in tomato broth. A weeknight version of the Polish classic that tastes like Sunday dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 34g
Ingredients
- ¾ lb beef round or sirloin, thinly sliced into 4 cutlets
- 3 tbsp yellow mustard
- 1 large dill pickle, cut into thin strips
- ½ medium yellow onion
- 2 tbsp tomato paste
- ¾ cup beef broth
- ¼ cup all-purpose flour
Instructions
- 1
Lay each beef slice on a cutting board. Spread 1 tbsp mustard on each, then layer with pickle strips and a few onion slices.
- 2
Roll each slice tightly from the short end. Dust lightly with flour, salt, and pepper on all sides.
- 3
Heat oil in a skillet over medium-high until shimmering. Sear rolls 2 minutes per side without moving until golden brown.
- 4
Push rolls to the side. Stir tomato paste into the pan for 30 seconds until fragrant.
- 5
Pour in broth. Cover, reduce heat to medium, and simmer 8 minutes until rolls are tender and sauce thickens slightly.
- 6
Taste and adjust salt and pepper. Serve rolls in bowls with sauce spooned over.
Tools you’ll need
- cutting board
- chef's knife
- 12-inch skillet with lid
- wooden spoon
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