Polish Stuffed Beef Roulade

Ingredients

• 1.5 lbs beef sirloin or brisket, sliced thin for rolling
• 3 tablespoons yellow mustard
• 4 slices thick-cut bacon, cut into 2-inch pieces
• 4 whole dill pickle spears
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 1 tablespoon vegetable oil
• 1 whole medium yellow onion
• 2 whole medium carrots
• 1.5 cups low-sodium beef broth
• ½ cup sour cream
• 2 tablespoons all-purpose flour
• 2 tablespoons fresh dill, finely chopped

Instructions

1. 1

   Lay out your 4 thin beef slices on a cutting board. Pat each one dry with paper towels. If any slice is thicker than 1/4 inch, place it between two pieces of parchment paper and gently pound it with a meat mallet to an even thickness — this ensures even cooking and makes rolling easier.

2. 2

   Season each flattened slice evenly on both sides with 1/4 teaspoon of kosher salt and a pinch of freshly ground black pepper.

3. 3

   Spread 3/4 teaspoon of yellow mustard across the surface of each slice, leaving a 1/2-inch border around the edges. Place one piece of bacon and one dill pickle spear across the center of each slice, parallel to the edge closest to you.

4. 4

   Roll each slice tightly away from you into a compact cylinder, tucking in the sides as you roll to keep the filling contained. The roll should be about 3 inches long and 1.5 inches in diameter. If needed, secure each roll with a toothpick on the underside — do not let it poke through the top.

5. 5

   Prepare your aromatics: Peel and quarter one medium yellow onion, keeping the root end intact so the layers stay together. Peel 2 medium carrots and cut them into 2-inch chunks on a slight bias.

6. 6

   Set a 12-inch heavy-bottomed skillet or Dutch oven over medium-high heat. Add 1 tablespoon of vegetable oil and 2 tablespoons of unsalted butter. Let the butter foam and just begin to brown, about 1 minute — you're looking for a nutty aroma, not a dark color.

7. 7

   Once the fat is hot and shimmering, carefully place the beef rolls seam-side down in the pan — work in batches if needed to avoid crowding. Sear each roll for 2-3 minutes on the bottom until deep golden brown. You should hear an immediate, aggressive sizzle. Carefully flip each roll and sear the opposite side for another 2 minutes. Transfer the browned rolls to a plate.

8. 8

   Lower the heat to medium. Add the quartered onion and carrot chunks to the same skillet. Sauté for 4-5 minutes, stirring occasionally, until the vegetables soften slightly and pick up some color from the browned bits on the pan — this builds flavor through caramelization.

9. 9

   Pour in 1.5 cups of low-sodium beef broth, scraping up all the browned bits stuck to the bottom of the pan with a wooden spoon — this is where all the flavor lives. Return the beef rolls to the pan, nestling them among the vegetables. The liquid should come about halfway up the sides of the rolls.

10. 10

    Bring the liquid to a gentle simmer over medium heat. Once bubbles break the surface slowly and steadily, cover the pan tightly with a lid (or foil if you don't have one) and reduce heat to low. The liquid should barely bubble — just a few small bubbles every few seconds. Braise for 45-50 minutes, turning the rolls once halfway through, until the beef is fork-tender and a knife slides through with minimal resistance.

11. 11

    Transfer the cooked beef rolls to a clean plate. Strain the braising liquid through a fine-mesh strainer into a bowl, discarding the vegetables. Wipe out the skillet and return the strained liquid to it over medium heat.

12. 12

    In a small bowl, whisk together 0.5 cup of sour cream and 2 tablespoons of all-purpose flour until smooth with no lumps. When the braising liquid is warm (not boiling), slowly whisk the sour cream mixture into it, stirring constantly to avoid curdling. Heat gently for 2-3 minutes, stirring often, until the sauce thickens slightly and coats the back of a spoon — it should be creamy and silky, never boiling.

13. 13

    Return the beef rolls to the sour cream sauce and warm them through over low heat for 2-3 minutes, gently turning them so they're evenly coated. Taste the sauce and adjust seasoning with salt and pepper as needed.

14. 14

    Arrange the beef rolls seam-side down on a warm serving platter or individual plates. Pour the creamy sauce around and over the rolls. Finish with a generous sprinkle of 2 tablespoons of fresh dill, chopped just before serving. Serve immediately alongside buttered egg noodles, mashed potatoes, or boiled potatoes.

Tools you’ll need

• cutting board
• paper towels
• meat mallet
• measuring spoons
• 12-inch heavy-bottomed skillet or Dutch oven
• wooden spoon
• instant-read thermometer
• tongs
• fine-mesh strainer
• small mixing bowl
• whisk
• serving platter

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