Entree: Poland – Greater Poland – Zrazy Wielkopolskie (Thin rolled beef roulades from Greater Poland filled with bacon, pickles, and onions, braised in a savory gravy)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 10 min

Total 1 hr 40 min

Ingredients

- 8 thin beef slices (top round), approx. 24 oz (680 g) total
- 4 oz (115 g) bacon, diced
- 4 small pickles, about 4 oz (115 g) total, sliced lengthwise
- 1 medium onion, about 6 oz (170 g), finely chopped
- 2 tbsp (30 ml) Dijon mustard
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) butter
- 2 tbsp (16 g) all-purpose flour
- 2 cups (480 ml) beef broth
- 1 bay leaf
- 1 tsp (5 ml) marjoram or dried thyme
- 1 tbsp (15 ml) red wine vinegar or to taste
- 2 tbsp (30 ml) sour cream (optional, for finishing)

Instructions

1. Pat the beef slices dry and, if needed, pound lightly to about 1/8–1/4 inch thickness; season both sides with salt and pepper and spread about 1/2 tsp Dijon mustard on each slice.
2. In a skillet over medium heat, cook the diced bacon until just crisp; remove with a slotted spoon and set aside, reserving 1 tbsp bacon fat in the pan.
3. Add 1 tbsp butter to the pan and sauté the chopped onion until soft and translucent, about 5–7 minutes; stir in the cooked bacon and remove from heat to cool slightly.
4. Place a few slices of pickle along one edge of each beef slice and spoon a portion of the bacon-onion mixture on top; roll the beef tightly and secure with kitchen twine or toothpicks.
5. Heat the vegetable oil and remaining 1 tbsp butter in a large ovenproof skillet or sauté pan over medium-high heat; brown the roulades on all sides until deeply colored, about 2–3 minutes per side.
6. Sprinkle the flour over the browned roulades and cook 1 minute to remove the raw flour taste; slowly add the beef broth while stirring to make a smooth sauce.
7. Add the bay leaf and marjoram, bring to a gentle simmer, cover, and braise on low heat for 45–60 minutes until the meat is tender (or place in a 325°F / 160°C oven covered for the same time).
8. Remove roulades to a plate and keep warm; skim any excess fat from the sauce and if desired stir in the red wine vinegar and sour cream for a rounded finish; adjust seasoning with salt and pepper.
9. Slice roulades crosswise or serve whole, spoon the gravy over, and serve with mashed potatoes, kluski, or braised cabbage.