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
ITALIAN BEEF ROULADES
Make and share this Italian Beef Roulades recipe from Food.com.
Provided by -------
Categories Steak
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Mix onions, garlic, celery, parsley, & bread crumbs.
- Add salt, pepper, & Pamesan cheese.
- Blend well.
- Spread 1-2 tablespoons of filling on each slice of meat & sprinkle with olive oil.
- Roll up & secure with toothpicks or string.
- Brown rolls in small amount of olive oil.
- Add stock, wine, & bay leaf.
- Simmer for 30 minutes.
- Remove meat & reduce liquid.
- Serve rolls & sauce over noodles.
- Garnish with parsley with desired.
Nutrition Facts : Calories 560.4, Fat 23.7, SaturatedFat 5.1, Cholesterol 11, Sodium 1131.2, Carbohydrate 59, Fiber 7.3, Sugar 2, Protein 16.6
ZRAZY ZAWIJANE (STUFFED ROLLS OF BEEF)
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 2h55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Slice the bread lengthwise into six pieces, each one as thick as an index finger. Slice the pickle lengthwise into six fingers. Cut each bacon slice in half crosswise.
- Place a steak slice between two pieces of plastic wrap or wax paper and pound evenly until it is very thin. Distribute a few onion slices over center of meat, add a finger of bread, one of pickle and a half slice of bacon. Sprinkle a very little salt (the bacon will add salt) and some pepper over all. Wrap the steak slice around the stuffing and tie or fasten with toothpicks. Repeat with remaining steak slices.
- Bring the chicken or beef stock to a slow simmer and add the dried mushrooms. (If using Italian mushrooms, soak them first in warm water for 20 minutes, then rinse to rid them of sand.) Remove from heat and let mushrooms steep in hot stock for at least 20 minutes.
- Roll beef rolls in the flour.
- Heat one tablespoon of oil and one of butter in a skillet over medium-high heat until butter foam subsides. Add remaining sliced onion and cook, stirring and tossing slices until onion is thoroughly browned; remove to an ovenproof dish. Add remaining butter and oil to the pan and brown the beef rolls evenly on all sides. When rolls are thoroughly browned and crisp on all sides, add to the dish with the onions. Distribute onions over and around beef rolls.
- Add stock and mushrooms, and bring to a gentle simmer on top of the stove. Place in oven and bake about two hours, or until the beef rolls are fork tender and the braising liquid has reduced to a syrupy gravy.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 13 grams, Carbohydrate 11 grams, Fat 24 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 8 grams, Sodium 590 milligrams, Sugar 2 grams, TransFat 0 grams
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