Zrazy Zawijane (Beef Roulades)
Tender beef slices wrapped around a savory mushroom and onion filling, then braised until fork-tender. A classic Polish comfort dish that looks elegant but comes together quickly.
- Total time
- 45 min
- Servings
- 4
- Calories
- 420
- Protein
- 48g
Ingredients
- 1.5 pounds beef sirloin or flank steak
- 8 ounces mushrooms, finely chopped
- 1 medium onion, diced small
- ¾ cup sour cream
- 1 cup beef broth
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil
- 1 to taste salt and pepper
Instructions
- 1
Place the beef sirloin or flank steak on a cutting board and slice it crosswise into 8 thin slices, each about 1/4-inch thick, cutting against the grain so the meat is tender.
- 2
Lay each beef slice between two sheets of plastic wrap and pound gently with a meat mallet until it is thin and even, about the thickness of a dime, being careful not to tear it.
- 3
Heat 1 tablespoon of olive oil in a large skillet over medium heat until it shimmers and slides quickly when you tilt the pan, about 60 seconds.
- 4
Add the diced onion to the hot oil and stir with a wooden spoon every 15 seconds until it becomes translucent and soft, about 4 minutes.
- 5
Add the finely chopped mushrooms to the onion and stir once every 20 seconds until the mushrooms release their liquid and the mixture looks dry, about 5 minutes.
- 6
Remove the skillet from heat and let the mushroom mixture cool on the cutting board for 2 minutes so it is safe to touch.
- 7
Place one beef slice on the cutting board and spread 1 tablespoon of the cooled mushroom mixture across the center, leaving a 0.5-inch border on all sides.
- 8
Roll the beef slice tightly away from you into a cylinder, tucking in the sides as you roll so the filling does not fall out.
- 9
Repeat steps 7 and 8 with the remaining 7 beef slices and mushroom filling until you have 8 stuffed roulades.
- 10
Heat 1 tablespoon of olive oil in the same large skillet over medium-high heat until it shimmers and slides quickly, about 60 seconds.
- 11
Carefully place 4 beef roulades seam-side down into the hot oil and sear for 1 minute on each side until the surface turns dark brown, then transfer to a plate.
- 12
Sear the remaining 4 roulades the same way and transfer them to the plate with the others.
- 13
Pour the beef broth and 0.75 cup of sour cream into the same skillet and whisk vigorously for 30 seconds until the sour cream is completely dissolved and the sauce is smooth.
- 14
Whisk in 1 tablespoon of Dijon mustard until the sauce is uniform in color, about 15 seconds.
- 15
Return all 8 roulades to the skillet, nestling them seam-side up in the sauce so they are about three-quarters submerged.
- 16
Reduce the heat to medium-low, cover the skillet with a lid, and simmer without lifting the lid for 12 minutes until the beef is very tender when pierced with a fork.
- 17
Remove the lid and season the sauce with a small pinch of salt and a grind of black pepper, tasting as you go.
- 18
Slide the roulades onto a serving platter using a slotted spoon, then pour the hot sauce over and around them.
Tools you’ll need
- chef's knife
- cutting board
- plastic wrap
- meat mallet
- 12-inch skillet with lid
- wooden spoon
- whisk
- slotted spoon
- serving platter
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