Best 10 Traditional Polish Beef Roll Rouladen Recipes

TRADITIONAL BEEF ROULADEN

Steps:

• Preheat the oven to 375 degrees F.
• Place each top round slice between wax paper and pound to tenderize; add salt and pepper and generously spread each with the spicy mustard.
• On the wide part of each piece of meat, place about 5 pieces of the dill pickle spears, some onion and a heaping tablespoon of the browned bacon. Fold in the edges and roll up like a burrito.
• Carefully brown the rolls on all sides in a frying pan. Place in a large pot with the beef stock.
• Put a slice of the raw potatoes between each rolled roulade, making sure the pot is packed tight; the potato slices will hold the roulade together without having to use a string. Cover and bake for about 45 minutes.
• Make your gravy from the drippings by mixing the flour and butter and adding it slowly into the beef stock until it reaches the desired consistency. Serve with red cabbage and potatoes or spaetzle. You can also serve the potatoes that have soaked up all the delicious juices and held together the rouladen.

ZRAZY ZAWIJANE (POLISH BEEF ROULADE IN SOUR CREAM SAUCE)

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.

CHEF JOHN'S BEEF ROULADEN

Steps:

• Place slices of beef on a work surface, Season both sides with kosher salt and pepper. Spread one side with mustard. Place bacon strips on the mustard and sprinkle with paprika. Arrange onion slices cross-wise on the beef. Then evenly space 3 pickle slices across each slice of beef. Keep about an inch of the narrowest end of the beef slice free of toppings to facilitate rolling it up.
• Roll each slice of meat, beginning from the wider of the two short ends, working to keep all ingredients inside the roll. Rolls should be nice and tight. Secure the rolls (seam side down) with 3 loops of butcher's twine, one in the middle and one at each end. Trim excess string.
• Heat vegetable oil over medium-high heat in a large saucepan. Cook beef, turning and browning well on all sides, about 8 minutes. Remove meat from pan. Reduce heat to medium-low. Melt butter in the pan; whisk in the flour, cooking for about 1 minute. Pour in cold beef broth and whisk vigorously to combine. Raise heat to medium-high and simmer until sauce begins to thicken, about 1 minute.
• Transfer beef rolls to pan along with accumulated juices. Reduce heat to very low. Simmer gently, covered, turning rolls every 20 minutes or so, until beef is tender, about 1 1/2 hours. When the tip of a sharp knife can easily be inserted into the beef roll, the meat is done.
• Transfer meat to dish to allow it to rest. Raise heat to high and bring cooking liquid to a simmer to thicken slightly to make a gravy, about 1 minute. Serve rouladen with gravy.

BEEF ROULADEN

Steps:

• Lightly spread mustard on each slice of steak; sprinkle with salt and pepper. Place 1 bacon strip and a few onion wedges on each slice; roll up; secure with toothpicks. , In a large skillet, brown beef in oil until no longer pink; drain. Add broth; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. , Remove meat and keep warm. Combine flour and water until smooth; gradually stir into broth. Bring to a boil, stirring constantly until thickened and bubbly. Remove toothpicks. Return beef to gravy; heat through. Sprinkle with parsley if desired.

ROULADEN

Steps:

• Sweet sour red cabbage: Combine all ingredients in a pot, bring to a boil and reduce heat to a simmer. Let simmer for 3 hours.
• Beef Rouladen: Have the butcher cut the beef 1/8-inch thick, 3-inches wide, and 6-inches long, have one piece this size per person. Sprinkle beef with chopped bacon, chopped onions and season with salt and pepper. Roll-up beef and tie with kitchen string. Brown the rolls in large, deep, sauce pan with the oil. Dissolve the bouillon cubes in the water. Add the bouillon water to the pan. Add the bay leaves. Bring to a boil then simmer for 3 to 4 hours or put in a preheated 325 degree oven for 3 hours. Check often and add water if necessary. When done, remove the string from the roll-ups and plate. Do not discard juice from pan/dish.
• Potato Dumplings (Klosse): Boil and mash (no butter or milk, just plain) 1/3 of the potatoes. Finely grate remaining 2/3 of potatoes, raw. Place in a fine cotton cloth and ring out as much of the extra juice as possible. Combine mashed potatoes with grated potatoes in a bowl with seasonings of choice. Form mixture into 3-inch diameter patties about 3/4 to 1-inch thick. Bring pot of water to a slow rolling boil. Place 5-6 potato patties (dumplings) into the water and boil slowly until they float. Plate the dumplings as they float and cover to keep warm. When all dumplings are finished, use the boiling water for making gravy from the beef roll-up drippings.
• Gravy: Add potato water from mashed-potato boiling to the drippings from the Rouladen. Use about 4 tablespoons of flour to every 1 cup of remaining juice/broth. Mix flour with cold water before adding to hot broth. Bring mixture to a slow boil and whisk until the gravy thickens. Add 1 to 3 tablespoons of Maggies Seasoning. Add a little seasoning at first and continue adding to taste.

TRADITIONAL POLISH BEEF ROLL (ROULADEN)

Steps:

• Preheat oven to 350 degrees.
• season steak with dry mustard, salt and pepper.
• Roll steaks up with bacon, onion and pickle, secure with string or toothpicks.
• Heat large pan with olive oil and brown rolls on all sides.
• Remove rolls and place in casserole dish with lid.
• Deglaze pan with beef stock and pour over rolls.
• Braise for 1 hour in preheated oven.
• Remove rolls and pour liquid into small pot. Bring to a boil and whisk in cornstarch. Whisk just until thickened. Add sour cream at the end.
• Serve sauce over rolls and enjoy!

(ALMOST) MY GRANDMA'S ROULADEN

Steps:

• Preheat the oven to 325 degrees F.
• In a small saute pan over medium-low heat, cook the bacon just enough to render the fat, and set aside. Salt and pepper the steaks and lay flat on a large cutting board. Brush the top side of the slices with enough mustard just to coat.
• In a small bowl, toss together half the onion with the pickle relish and the reserved bacon. Sprinkle with salt and pepper. Spread the onion mixture over the meat. Starting at the short end, roll the meat up jellyroll style, and secure with kitchen twine.
• Heat the oil in a medium heavy pot or Dutch oven over medium-high heat, and brown all sides of the meat. Remove the meat from the pan, and add the remaining onion, carrot and celery and cook until tender, about 5 minutes. Add the garlic and cook another minute. Deglaze the pan with the wine and then add in the canned tomatoes (with their juice).
• Nestle the meat back into the pan, bring to a simmer, cover and then bake until the meat is tender, about 90 minutes. Turn the meat once halfway through cooking.

OKTOBERFEST BEEF ROULADEN

Steps:

• Lay the steaks on a flat surface and brush with the mustard; lightly sprinkle each with salt and pepper. Lay a slice of bacon on each steak. Layer the onions evenly onto each steak and top with the pickle slice. Fold two opposing sides of the steak in towards the center about one inch or so forming a roughly rectangle shape. Roll into a tight cylinder and secure with a toothpick or two or butchers string. Repeat with the remaining three steaks.
• Brown the rouladen in a thin layer of vegetable oil in a thick bottomed sauce pot that's just big enough to hold all four in a single layer. Brown evenly on all sides. Use additional oil if needed and when done discard all the oil.
• Add the wine, beef broth and bay leaf to the pot. Bring to a simmer and braise with a tight fitting lid over a low heat for one and a half hours or until tender. When done a thin knife blade should meet no resistance when poked into the meat.
• Remove the rouladen from the broth. Stir together the cornstarch and water then whisk into the broth until it thickens. Adjust the seasoning to taste. Serve immediately.

ZRAZAI (LITHUANIAN BEEF ROLLS)

Steps:

• Rinse the dry mushrooms and place in a small bowl. Cover with boiling water and let stand overnight, or at least four hours.
• Preheat oven to 350 deg. F.
• Remove the dried mushrooms with a slotted spoon. Chop the mushrooms. Strain and reserve the soaking liquid (a coffee filter is good for this).
• Melt the butter in a large skillet. Add the onions and both types of mushrooms and saute, over medium high heat, until the liquid released by the mushrooms start to evaporate, 10-12 minutes.
• Remove to a bowl, add the breadcrumbs, salt and pepper, and mix well. Set aside. (You can prepare to this point, and refrigerate until you are ready to complete the dish).
• 1 1/2 lb of sandwich steaks comes as four large slices,typically. Place one slice on your work surface, lightly salt and pepper, and cut in half into roughly equal rectangular pieces.
• If you are using round steak, try to buy it thinly sliced. Cut into 8 or 10 equal pieces, cover with plastic wrap and pound with a meat mallet until it becomes about 1/4 inch or so thick, about 4"x6". Salt and pepper as above.
• Place a spoonful of the filling at one end, and roll it up, tucking in the sides. Use toothpicks to secure the packet (the round ones work best), If toothpicks are not available, tie up with kitchen string, but I think toothpicks are easier.
• Heat the remaining butter and oil in a large skillet over medium high heat. Dredge the rolls in flour, tapping off the excess, and brown in the skillet.
• As the rolls finish browning, remove them to a Dutch oven or similar covered casserole dish, keeping them in a single layer.
• Reduce the heat to medium low, add 1/2 cup chicken stock and heat, scraping up the fond. Measure the mushroom soaking liquid and add enough broth to equal 1/2 cup. Add to the skillet and allow to heat.
• Pour over the rolls, add the bay leaf, cover tightly and place in oven, for about 45 minutes. Test with a knife - the roll should pierce with no resistance.
• Remove the rolls to a serving dish, removing the toothpicks. Defat the juices and serve on the side.
• Note1: You can enrich the gravy with about 1/2 cup of sour cream, if you like.
• Note2: If you have filling left over, and I usually do when using 1 1/2 lbs of meat, it is excellent as a filling for omelettes.
• Note3: Beef broth is more traditional, but I like chicken broth better - believe me, it will taste very beefy at the end.
• Note4: Feel free to play around with the filling - fresh parsley or dill is very nice, some people like add some diced bacon. If you do not have rye bread, then use any good quality non-sweet bread. I usually use a dark rye.

BEEF ROLLS (RINDSROULADEN)

Steps:

• Season beef slices with salt and pepper; spread thinly with mustard. Using about 2/3 of the onion, sprinkle beef slices evenly
• with onion, bacon and pickle. Roll up slices and secure with skewers, toothpicks or string.
• Heat shortening in a medium skillet. Add beef rolls; saute until well browned, turning occasionally. Add remaining onion; saute until light golden brown. Add tomato paste and stock. Season to taste with salt and pepper.
• Cover and simmer about 1 hour. To thicken sauce, combine flour and a small amount of wine. Stir flour mixture into cooking liquid. Cook, stirring, until slightly thickened. Remove skewers.