Zrazy

Ingredients

Instructions

1. 1

   Prepare the filling and meat: finely dice the bacon, mushrooms, and half of the onion. Cut the remaining onion into thin slices and the carrot into small half-moons. If the beef slices are uneven, place them between sheets of baking paper and gently pound to about 5 mm thick so they roll easily without tearing.

2. 2

   Cook the filling: set a wide frying pan over medium heat and add half of the oil. Fry the diced bacon for 2-3 minutes until it starts to render. Add the diced mushrooms and diced onion; cook for 5-6 minutes until the moisture evaporates and the mixture is lightly browned. Season with a small pinch of the salt and pepper, then let it cool for 2 minutes so it is easier to roll.

3. 3

   Season and fill the beef: lightly salt and pepper both sides of the beef slices. Spread the mustard over one side of each slice, then divide the mushroom-bacon filling between them, leaving a small border. Roll each slice up tightly and tuck in the sides as you go. Dust the outside lightly with the flour; this helps browning and will later thicken the sauce slightly.

4. 4

   Brown the zrazy: return the pan to medium-high heat with the remaining oil. Place the roulades seam-side down first and brown for about 2 minutes per side, turning carefully, until well coloured all over. Good browning is important because it gives the sauce a deeper flavour.

5. 5

   Build the braise: lower the heat to medium. Add the sliced onion and carrot around the browned roulades and cook for 2 minutes, stirring the vegetables so they pick up the browned bits from the pan. Add the bay leaf and pour in the beef stock.

6. 6

   Braise gently: cover and simmer on low heat for 25 minutes, turning the roulades once halfway through. They are ready when the beef is tender enough to cut easily with the side of a spoon and the sauce has reduced slightly.

7. 7

   Finish the sauce: transfer the roulades to a warm plate and discard the bay leaf. Lower the heat. Stir the sour cream with 2 tablespoons of the hot braising liquid in a small bowl to temper it, then return it to the pan and stir until the sauce is smooth. Do not let it boil hard after adding the sour cream or it may split. Return the zrazy to the sauce for 1 minute to reheat.

8. 8

   Serve hot with the sauce spooned over the top. Traditionally, zrazy pair very well with mashed potatoes, buckwheat, or cooked beetroot.

Nutrition per serving

Notes

• •If your butcher cannot slice the beef thinly, buy slightly thicker steaks and pound them evenly; uniform thickness helps the roulades cook in the same time.
• •Secure the rolls with toothpicks or kitchen twine if needed, but remove them before serving.
• •For the best flavour within 60 minutes, use a naturally tender cut such as top round cut thin; tougher stewing cuts would need a longer braise.
• •A teaspoon of chopped dill or parsley can be added at the end for freshness, though classic versions are often kept simple.

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