Zrazy Zawijane (polish Beef Roulade in Sour Cream Sauce)

Recipe by littleturtle
READY IN: 1hr 30mins




  • Preheat oven to 350°F.
  • In a heavy skillet, melt 2 tablespoons butter with 1 tablespoon oil over medium heat.
  • Saute the mushrooms and onions until the liquid in the pan starts to evaporate (8-10 minutes) (Do NOT let the mushrooms brown).
  • Stir in the bread crumbs and half of the salt and pepper; remove from heat.
  • Cut the steak into 8 rectangular pieces 3-4" wide by 6-8" long, sprinkle both sides evenly with remaining salt and pepper.
  • Spread a thin layer of the mustard on each slice of beef, and place 1/8 of the stuffing on the shorter end of each piece of steak.
  • Roll the steaks into cyclinders, enclosing the stuffing, and tuck in the sides; secure each end with kitchen cord.
  • Roll the zrazy in flour and vigorously shake off any excess.
  • In a heavy skillet, melt remaining butter with oil over high heat, and brown the rolls, turning them often so they evenly turn a rich golden brown without burning (about 15 minutes).
  • As they brown transfer them to a casserole dish large enough to hold them all in a single layer.
  • Pour off all but a thin layer of fat from the skillet and replace it with the beef stock.
  • Bring to a boil over high heat, stirring constantly (scraping the bottom and sides of the pan).
  • Pour the broth over the rolls and cover tightly.
  • Braise in the oven until the meat is so tender that it gives no resistance when pierced with the tip of a skewer or knife (45 minutes).
  • Remove the zrazy from the casserole dish, cut the cord off and cover with tin foil to keep the rolls warm while you make the sauce.
  • Skim off and discard as much of the fat as possible from the liquid remaining in the casserole dish.
  • Return to a boil over high heat, stirring constantly.
  • Remove from heat, and mix in the sour cream.
  • Season to taste and serve over zrazy.