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

• 8 steaks ( about 2.5 lbs of lean beef)

• 8 oz of smoked bacon

• 8 pickles

• 1/2 + 1 1/2 onion

• 8 tbs of brown mustard

• Salt and pepper

• Toothpicks

• Grease for sautéing

• 1 quart of beef or chicken stock

• 4 bay leaves

• 6 peppercorns

• 3-4 mushrooms

• 3 tablespoons of flour

• 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.