Zrazy Zawijane

Name: Zrazy Zawijane
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 8 thin beef round steaks (about 100g each); 4 dill pickles, cut into strips; 2 large onions, sliced; 4 tbsp mustard; 2 tbsp vegetable oil; 2 tbsp butter; 500ml beef broth; 2 tbsp flour; Salt, pepper, marjoram, allspice

Zrazy Zawijane (ZRAH-zih zah-vee-YAH-neh)

Stuffed Beef Rolls

⏱ Prep Time 1.5 hours

📈 Difficulty Medium

👥 Servings

🔥 Calories 434 kcal

Thin slices of beef rolled around a savory filling of pickled cucumber, onion, and mustard, braised until fork-tender in a rich gravy.

Nutrition & Info

Protein 38.0g

Carbs 12.0g

Fat 26.0g

Protein Carbs Fat

Dietary

nut-free

Equipment Needed

meat mallet toothpicks or kitchen twine Dutch oven

Presentation Guide

Vessel: deep plate

Garnishes: gravy, parsley

Accompaniments: buckwheat groats, mashed potatoes

Ingredients

8 thin beef round steaks (about 100g each)
4 dill pickles, cut into strips
2 large onions, sliced
4 tbsp mustard
2 tbsp vegetable oil
2 tbsp butter
500ml beef broth
2 tbsp flour
Salt, pepper, marjoram, allspice

Instructions

1
Pound beef slices thin. Spread each with mustard, top with pickle strips and a few onion slices.
2
Roll up tightly and secure with toothpicks or twine.
3
Brown rolls in oil and butter in a Dutch oven on all sides.
4
Add remaining onions, broth, and spices. Cover and braise on low heat for 1.5 hours until very tender.
5
Remove rolls. Thicken the gravy with flour mixed with a little cold water, simmer 5 min.
6
Serve beef rolls with gravy, alongside buckwheat groats or mashed potatoes.

💡

Did You Know?

Zrazy were historically a nobleman's dish, served at royal banquets in the Polish-Lithuanian Commonwealth.

Chef's Notes

Equipment Tips

meat mallet
toothpicks or kitchen twine
Dutch oven

Garnishing

gravy, parsley

Accompaniments

buckwheat groats, mashed potatoes

The Story Behind Zrazy Zawijane

Zrazy date to medieval Poland and were considered a dish of the nobility and gentry. The name comes from the word "zrazic" meaning to cut off — referring to the thin slices of meat. Braising transforms economical cuts into a luxuriously tender dish.

🕐 Traditionally enjoyed sunday dinner or holiday meal 📜 Origins: Medieval

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