Best 3 Polish Steak Recipes
Indulge in the culinary journey of Polish steak, a timeless dish that captivates taste buds with its tender texture and symphony of flavors. This beloved dish, deeply rooted in Polish cuisine, is a testament to the country's rich culinary heritage. Whether you prefer the classic simplicity of Polish steak with onions or crave a more elaborate experience with the hunter's sauce, there's a recipe here to satisfy every palate.
**Polish Steak with Onions:**
This classic rendition of Polish steak is a testament to the power of simplicity. Tenderized beef is coated in seasoned flour and pan-fried to perfection, creating a crust that seals in the meat's natural juices. Sliced onions are then added to the pan, caramelizing in the steak's flavorful drippings until they become meltingly sweet.
**Polish Steak with Hunter's Sauce:**
For those who crave a more robust flavor profile, Polish steak with hunter's sauce is the ultimate indulgence. The steak is prepared similarly to the classic recipe, but the addition of a rich, savory sauce elevates the dish to new heights. Mushrooms, onions, and bacon are sautéed in butter, then simmered in a velvety sauce made with red wine, beef broth, and a touch of cream. The result is a harmonious blend of flavors that perfectly complements the tender steak.
**Polish Steak with Dill Sauce:**
If you're looking for a lighter, yet equally flavorful option, Polish steak with dill sauce is a delightful choice. The tangy, herbaceous flavor of dill adds a refreshing twist to the classic dish. A creamy sauce made with Greek yogurt, mayonnaise, and fresh dill is spooned over the pan-fried steak, creating a vibrant and flavorful combination.
POLISH STEAK
This is an awesome way to make an inexpensive cut of steak, good enough for any company. My Aunt from England married a Polish soldier after WW II and this was one of his favorite meals. She made it for us the last time we visited them, and she gave me the recipe. It is now one of my family's favorites too, and we're not even Polish!! It is not at all for the calorie counters amongst us, so of course it tastes fantastic!!! You can leave out the potato, and serve the dish over nice broad egg noodles instead. Because you can cook it longer without overcooking it is a good recipe for company, if you are anything like me, I get visiting, and dinner is always later than I anticipate.
Provided by Cathie H.
Categories Steak
Time 3h40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Coat steak in flour, and sear on both sides in very hot butter. Adding butter as required. Remove meat to large covered casserole dish.
- Add onion (and more butter) to skillet and saute 5 minutes. Remove to casserole.
- Saute mushrooms (in yet more butter if required) for 5 minutes. Remove to casserole.
- Add diced potato to casserole, then pour on the cream. Add enough water to just cover, and the contents of the beef bouillon envelopes.
- Bake at 325 degrees covered, for 3 hours. Longer is ok too.
Nutrition Facts : Calories 1170.7, Fat 79.5, SaturatedFat 38.5, Cholesterol 297.6, Sodium 301.1, Carbohydrate 47.7, Fiber 5.8, Sugar 4.9, Protein 65.9
ZRAZY ZAWIJANE (POLISH BEEF ROULADE IN SOUR CREAM SAUCE)
Pronounced ZRAH-zih zah-vee-YAH-neh. Also called bitki (BEET-kee). A favorite dish of the Old Polish nobility that has remained popular to this day throughout Eastern Europe; quite similar to rouladen served just across the border in Germany. Zrazy is a generic name for meat rolled around any of a variety of fillings, browned and braised until tender. This recipe is for thin slices of steak spread with mustard and filled with a bread, onion, and mushroom stuffing. Traditionally served with boiled rice or kasza (buckwheat) topped with extra sauce, but also great with potato dumplings and steamed asparagus.
Provided by littleturtle
Categories Lunch/Snacks
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- In a heavy skillet, melt 2 tablespoons butter with 1 tablespoon oil over medium heat.
- Saute the mushrooms and onions until the liquid in the pan starts to evaporate (8-10 minutes) (Do NOT let the mushrooms brown).
- Stir in the bread crumbs and half of the salt and pepper; remove from heat.
- Cut the steak into 8 rectangular pieces 3-4" wide by 6-8" long, sprinkle both sides evenly with remaining salt and pepper.
- Spread a thin layer of the mustard on each slice of beef, and place 1/8 of the stuffing on the shorter end of each piece of steak.
- Roll the steaks into cyclinders, enclosing the stuffing, and tuck in the sides; secure each end with kitchen cord.
- Roll the zrazy in flour and vigorously shake off any excess.
- In a heavy skillet, melt remaining butter with oil over high heat, and brown the rolls, turning them often so they evenly turn a rich golden brown without burning (about 15 minutes).
- As they brown transfer them to a casserole dish large enough to hold them all in a single layer.
- Pour off all but a thin layer of fat from the skillet and replace it with the beef stock.
- Bring to a boil over high heat, stirring constantly (scraping the bottom and sides of the pan).
- Pour the broth over the rolls and cover tightly.
- Braise in the oven until the meat is so tender that it gives no resistance when pierced with the tip of a skewer or knife (45 minutes).
- Remove the zrazy from the casserole dish, cut the cord off and cover with tin foil to keep the rolls warm while you make the sauce.
- Skim off and discard as much of the fat as possible from the liquid remaining in the casserole dish.
- Return to a boil over high heat, stirring constantly.
- Remove from heat, and mix in the sour cream.
- Season to taste and serve over zrazy.
Nutrition Facts : Calories 788.9, Fat 51.2, SaturatedFat 22.2, Cholesterol 214.6, Sodium 1029.5, Carbohydrate 24.1, Fiber 4.1, Sugar 10, Protein 59.2
STEAK ROLL-UPS
My family tells me these hearty stuffed beef rolls with creamy sauce "taste like home". They're attractive enough to serve for a special dinner but economical and easy to prepare. -Pat Habiger, Spearville, Kansas
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Flatten steak to 1/3-in. thickness. Cut into six pieces. In a small bowl, combine the next eight ingredients. Place 1/3 cup on each piece of steak; roll up and fasten with a toothpick. Roll in flour. , In a large skillet, brown roll-ups in oil. In a small bowl, combine the soup, water and browning sauce if desired; pour over roll-ups. Cover and simmer for 2 hours or until meat is tender, turning occasionally.
Nutrition Facts : Calories 401 calories, Fat 19g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 735mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 30g protein.
Tips:
- To tenderize the steak, use a meat mallet or the back of a heavy knife to pound it to a 1/4-inch thickness. This will help the steak cook evenly and quickly.
- Use good quality steak for this recipe. A rib eye or strip steak works well.
- Do not overcook the steak. Cook it for 3-4 minutes per side for medium-rare, or 5-6 minutes per side for medium.
- Let the steak rest for a few minutes before slicing and serving. This will help the juices redistribute throughout the steak.
- Serve the steak with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
Conclusion:
This Polish steak recipe is a delicious and easy way to cook steak. The steak is tender and flavorful, and the sauce is rich and creamy. This dish is perfect for a special occasion or a weeknight meal. Give it a try and see for yourself how delicious it is!
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