Rolada wołowa

Nutrition · per serving

Steps

1. 1

   Prep all components first to keep the cooking within 60 minutes. Peel and slice the carrot into thin half-moons. Peel and slice the yellow onion for the sauce. Mince the garlic. Cut the pickled cucumber into thin batons. Slice the onion for the filling into thin feathers. If the bacon is thick, cut it into narrow strips. Lay the beef slices between sheets of baking paper and pound them to about 4-5 mm thick so they roll tightly and cook evenly.

   100 g carrot120 g yellow onion8 g garlic80 g pickled cucumber80 g yellow onion60 g smoked bacon360 g beef top round or rump steak, thin slices
2. 2

   Season both sides of the beef lightly with salt and pepper. Spread mustard over one side of each slice. Divide the bacon, pickled cucumber, and filling onion between the slices, placing the filling slightly off-center. Roll each slice up tightly, tucking in the sides as you go. Secure with kitchen twine or toothpicks so the rolls hold their shape during browning.

   360 g beef top round or rump steak, thin slices4 g fine sea salt2 g freshly ground black pepper20 g mustard60 g smoked bacon80 g pickled cucumber80 g yellow onion
3. 3

   Heat a heavy pan or shallow Dutch oven over medium-high heat. Add the beef tallow or lard, then brown the roulades well on all sides, about 5-6 minutes total. Do not crowd the pan; good browning builds the sauce. Remove the roulades to a plate once deeply golden.

   15 g beef tallow or lard360 g beef top round or rump steak, thin slices
4. 4

   Lower the heat to medium. Add the sliced onion and carrot for the sauce to the same pan and sauté until the onion softens and starts to color, about 4 minutes. Add the garlic, bay leaf, and allspice berries and cook for 30 seconds, stirring, until fragrant.

   120 g yellow onion100 g carrot8 g garlic2 g bay leaf2 g allspice berries
5. 5

   Pour in the beef stock and the pickled cucumber brine, scraping up all the browned bits from the bottom of the pan. Return the roulades to the pan, nestling them into the liquid. The liquid should come about halfway up the rolls; if needed, add a splash of water. Cover tightly and simmer gently for 30 minutes, turning the roulades once halfway through. They are ready when the beef is tender when pierced and the filling is hot through.

   350 ml beef stock20 ml pickled cucumber brine360 g beef top round or rump steak, thin slices
6. 6

   Transfer the roulades to a warm plate and rest them for 5 minutes. Meanwhile, discard the bay leaf and allspice. For a rustic sauce, mash some of the softened vegetables into the liquid with a spoon; for a smoother finish, blend briefly. Simmer uncovered for 2-3 minutes until the sauce lightly coats the back of a spoon. Taste and adjust seasoning if needed.

   2 g bay leaf2 g allspice berries
7. 7

   Remove the twine or toothpicks from the roulades. Serve the beef rolls hot with the sauce spooned over and around them.

Origin & History

Rolada wołowa is a classic dish from Poland, especially associated with Silesia, where beef roulades are a staple of festive Sunday dinners. The combination of beef, bacon, pickle, and onion reflects Central European tastes for savory, smoky, and lightly tangy fillings. It is traditionally braised and served with rich gravy alongside hearty side dishes.