Polish · intermediate
Polish Braised Beef Zrazy With Dried Mushroom Gravy
Thinly pounded beef steaks rolled with tangy dill pickles, yellow mustard, and sweet caramelized onions, gently braised in an earthy porcini mushroom reduction.
- PREP TIME
- 25 min
- COOK TIME
- 55 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat 1 tablespoon of vegetable oil in a skillet over medium heat and sauté the sliced onion for 8 minutes until golden soft.
- 02
Spread each pounded beef steak with half a tablespoon of mustard, then layer with sautéed onions and a dill pickle strip along one end.
- 03
Roll the beef tightly over the filling into compact bundles and secure securely with wooden toothpicks or kitchen twine.
- 04
Dredge the rolled beef bundles lightly in flour, shaking off any excess.
- 05
Heat the remaining oil in a deep braising pan over medium-high heat, sear the rolls until browned on all sides, then remove and set aside.
- 06
Pour the rehydrated porcini mushrooms with their strain soaking liquid and beef stock into the pan, scraping up browned bits; return the beef rolls, cover, and simmer on low heat for 45 minutes until tender.
A LITTLE KITCHEN KNOW-HOW
Sealing and Braising Zrazy
Searing rolled beef bundles before slow braising locks in juicy moisture and develops deep fond for a velvety gravy.
Notes from the kitchen
- Rehydrate dried porcini mushrooms in hot water for at least 15 minutes and strain the liquid to prevent grit.
- Ensure the rolls are tightly secured with twine so the pickled center stays intact while simmering.
- Original home-cooking adaptation inspired by Polish; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.