Compiled by Dorota and Dominik Denysiewicz
Tender, aromatic beef in rich, smooth sauce… traditional Polish beef rolls is one of the most signature Polish dishes.
Ingredients
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8 steaks ( about 2.5 lbs of lean beef)
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8 oz of smoked bacon
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8 pickles
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1/2 + 1 1/2 onion
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8 tbs of brown mustard
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Salt and pepper
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Toothpicks
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Grease for sautéing
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1 quart of beef or chicken stock
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4 bay leaves
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6 peppercorns
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3-4 mushrooms
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3 tablespoons of flour
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1/2 cup of cold water
Instructions
Slice onion in half and then into thin wedges. Quarter each pickle.
Pound steaks out to about a pancake thickness. Sprinkle each one with salt and pepper and then apply about a tablespoon of mustard onto one side (thin layer - see pictures above).
Cut bacon strips in half and lay 2 halves in the middle of each steak. Add pickles and onions.
Fold meat around the bacon/pickle/onion 'stuffing', starting with the narrower edge in. Fold the other end over the top, and secure the edges with toothpicks. Use as many as you need.
In a large frying pan heat a thin layer of grease. Place rolls in single layer and sauté until golden brown on each side.
Take out rolls and add sliced 1 1/2 onion. Sauté for about 5 min. Add rolls, beef/chicken stock, spices and mushrooms and simmer on low for about 45 minutes. Take rolls and spices out and blend sauce with a hand blender. Thicken the sauce by mixing flour and water and adding to the sauce. Bring to boil.