30-Min Polish Beef Roulade with Root Veg
Thin beef rounds seared with mustard, bacon, and onion, finished with roasted carrots, celery root, leeks, and tomatoes in one skillet. A weeknight take on rolada wołowa that tastes restaurant-quality in under 30 minutes.
- Total time
- 30 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.25 lb beef thin-cut (roulade-style or thin round steaks)
- 4 slices bacon, sliced
- 1 whole yellow onion, sliced thin
- 2 whole carrots, cut into 2-inch pieces
- ½ whole celery root, cut into 1.5-inch cubes
- 2 whole leeks (white + light green), sliced 1-inch thick
- 3 whole tomatoes, halved
- 3 tbsp whole-grain mustard
Instructions
- 1
Pat beef dry. Lay flat and spread 0.75 tbsp mustard on each piece. Layer bacon slice and onion sliver on top, then roll tight and secure with toothpicks.
- 2
Heat 2 tbsp oil in a 12-inch skillet over medium-high. Sear beef rolls 2 minutes per side until browned. Transfer to a plate.
- 3
Add carrots, celery root, and leeks to the same pan. Toss with salt and pepper. Roast 8 minutes, stirring halfway, until edges start to color.
- 4
Nestle beef rolls back into the pan among the vegetables. Scatter tomato halves around. Cook 6 minutes uncovered until tomatoes collapse slightly.
- 5
Add 0.25 cup water and remaining mustard (2.25 tbsp). Scrape any browned bits from the pan. Simmer 2 minutes until the sauce tightens around the meat.
- 6
Remove toothpicks. Plate beef rolls with vegetables and sauce. Serve hot.
Tools you’ll need
- 12-inch stainless steel or cast-iron skillet
- tongs
- toothpicks or kitchen twine
- cutting board
- chef's knife
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