Beef Roulade (Zrazy zawijane)

Attention: open in a new window. PDFPrintE-mail



3 slices top round (see above)
3 slices lean bacon
2-3 garlic dill pickles, sliced
1/2 onion, sliced
about 2 tbsp. butter
mustard (optional), salt, pepper



Slices of beef season with salt and freshly ground pepper. Thinly spread mustard on top of each slice (optional)
Divide pickle, bacon and onion slices on one end of each slice
Roll up slices, tucking the ends in and securing with skewers, wooden cocktail picks, or thread
Heat butter in skillet. Brown rouladen well on all sides. Do not crowd rouladen in skillet, or they will not brown nicely. Do in small batches if necessary. You can add extra butter if needed
Once all roulade are well browned, add about 1 cup of hot water, gently stirring up browned bits, return all rouladen to skillet, bring to simmer and cover
Simmer for about 1 hour.
Remove roulade. To thicken gravy, you can combine about 1-2 tbsp. all purpose flour in a little cold water and stir gently into cooking liquid until slightly thickened. If needed, make more flour mixture.
Season gravy to taste with salt and freshly ground pepper.
Remove skewers, picks, or thread to serve rouladen with their gravy. Tastes awesome with potatoes, beets and pickles (:









Bookmark Recipe
Add to Blink
Add to Digg
Add to Google
Add to Y!MyWeb