Bursting with flavour these tender Polish zrazy beef rolls smothered in a luxurious mushroom sauce will impress and tantalize your dinner guests.
INGREDIENTS
– 2 pounds Top Sirloin Center Cut or Boston Roast, cut into 6 or 7 slices 1/4″ thick, then pounded 1/8″ thin
– 6 or 7 slices of deli Smoked Ham or Turkey
– 2 tbsp Coconut Oil (
– 2 tbsp Dijon Mustard
– 1 large (4 ounces) Kosher Dill Pickle, julienned
– 2 Shallots, peeled & finely chopped
– 1 Yellow Onion, peeled & roughly chopped
– 1/2 pound Mushrooms, cleaned & roughly chopped
– 1/3 cup White Wine
– 1 cup Beef Broth
INSTRUCTIONS
STEP 1: Either have your butcher do it or very carefully slice the roast lengthwise into 6 thin steaks
STEP 2: Using a kitchen mallet, pound the steaks until they are 1/8″ thick
STEP 3: Lay the seasoned steaks out flat, season with a fine sprinkling of kosher salt & freshly ground black pepper
STEP 4: Lay one slice of smoked ham on each seasoned steak, trimming if necessary to ensure a good fit
STEP 5: Spread dijon mustard equally over the ham on each steak
STEP 6: Arrange julienned pickles at the lower portion of each steak
STEP 7: Sprinkle finely chopped shallots evenly over the remaining surface of each steak
STEP 8: Firmly roll up each steak and secure with butcher’s twine
STEP 9: Warm the coconut oil in a large Dutch oven over medium-high heat
STEP 10: Working in batches, brown the steak rolls on all sides, then transfer to a clean plate and set aside
STEP 11: Reduce heat to medium-low, add a bit more coconut oil if needed, then add yellow onions and mushrooms to the pot, sauté for 10 minutes, stirring occasionally
STEP 12: Deglaze with the white wine and let reduce
STEP 13: Add beef broth and bring to a gentle boil
STEP 14: Return beef rolls to the pot, arranging them in a single layer
STEP 15: Reduce the heat to medium low, cover and let simmer for 1 hour and 15 minutes, turning the rolls every 20 minutes or so to braise evenly
STEP 16: Transfer beef rolls to a warm serving plate and cover to keep warm
STEP 17: Increase heat to medium high and reduce the sauce until thickened, stirring very frequently for around 4 or 5 minutes, then remove from heat
STEP 18: Remove twine from beef rolls, then pour sauce over them and serve
Full recipe with instructions can be found here:
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My mom made these. Instead of the ham we put a slice of bacon.
Wow! Thank you for the tying lesson! It always confused me, but I am dyslexic. Love the recipe. I think I could to this. Off to look for a dutch oven. Thank you for all you do. We make your recipes at least four to five times a weal. I thought I would starve once I became Celiac’s. You also taught me to cook. So I have a lot to thank you for in my crazy life!