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Polish beef rolls with pickles: zrazy

Zrazy are thin slices of beef spread with mustard and rolled around pickled cucumber and onion. Brown the rolls, then braise them covered in a little liquid until tender. The sauce takes on the flavours of the beef and filling. Four rolls make a family meal.

Ingredients for four servings

You will also need kitchen string or toothpicks to secure the rolls. Choose slices from the beef leg suitable for braising. Cooking times vary, so judge readiness by the tenderness of the meat.

Preparing and rolling the beef

Pat the beef dry and pound it between baking paper into thin, reasonably even slices, taking care not to make holes. Season each slice with pepper and a little salt, remembering that the pickles and mustard are salty too. Spread a thin layer of mustard on one side.

Cut the pickles lengthways into sticks and slice the peeled onion. Reserve some onion for the sauce. Place a few pieces of pickle and onion at the short end of each slice. Fold the sides in slightly and roll the meat tightly around the filling. Tie with kitchen string or secure with toothpicks, keeping count so you can remove them all before serving.

Do not overfill the rolls. A modest amount makes them easier to close and helps stop the pickle falling out during browning. Fold any uneven edges inward before tying.

Browning and braising

  1. Heat the oil in a wide pot or deep frying pan. Brown the rolls on all sides without crowding the pan.
  2. Transfer the meat to a plate. Cook the reserved onion in the same fat until translucent, stirring and scraping up the browned bits.
  3. Return the rolls to the pan and add the bay leaves and allspice. Pour in enough water or stock to reach about halfway up the meat.
  4. Bring to a gentle simmer, cover and braise over low heat for about 1.5 to 2 hours. Turn the rolls occasionally and add liquid if too much evaporates.
  5. Test the thickest roll with a fork. The meat should yield easily. If it is tough, continue braising and check again.

A gentle simmer helps the meat cook evenly. A vigorous boil evaporates the liquid quickly and makes the sauce harder to control. Remove the finished rolls briefly so you can take off the string or toothpicks.

Sauce and accompaniments

Remove the bay leaves and allspice from the sauce. Taste before adding salt, as the pickles may have provided enough. If the sauce is too thin, simmer uncovered for a few minutes. Alternatively, mix a teaspoon of flour with a few tablespoons of cold water, pour it into the sauce and bring to the boil, stirring constantly.

Serve zrazy with Silesian dumplings, which soak up the sauce. Groats and beetroot also go well with the rolls. Another option is mushroom sauce, served separately or in place of some of the braising sauce. Season both sauces moderately so the beef remains the prominent flavour.

Planning and storage

The rolls can be assembled ahead and kept covered in the fridge until ready to fry. After handling raw beef, wash your hands, board and knife with water and detergent. Do not place prepared ingredients on an unwashed board.

Cool the cooked rolls and refrigerate in a closed container within two hours. Eat within 3 to 4 days. Reheat covered in the sauce until hot all the way through. If the sauce has thickened, add a little water and stir gently.

FAQ

Why are the rolls tough?

Beef for braising needs time to become tender. If a fork meets resistance, add liquid if needed and continue cooking covered. Thin, evenly pounded slices cook more evenly.

Can I leave out the mustard?

Yes. Brush the meat lightly with oil or leave it plain. The pickle and onion will still give the filling flavour, although the rolls will be less sharp.

How do I stop the rolls from unravelling?

Roll tightly with the sides tucked in and tie securely with kitchen string. Turn them gently with tongs while browning and remove all the string before serving.