Polish Beef Rolls Stuffed with Pickles and Bacon

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A beloved Polish classic, these tender beef rolls are pounded thin, wrapped around a tangy filling of pickles, smoky bacon, and sweet onions, then braised low and slow in a rich, savory gravy. The contrast between the briny pickles and the silky beef makes zrazy a centerpiece of traditional Sunday suppers across Poland.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 28 gFat
• 10 gSaturated Fat
• 13 gCarbs
• 1 gFiber
• 3 gSugar
• 42 gProtein
• 820 mgSodium
• 720 mgPotassium
• 85 mgCalcium
• 5 mgIron
• 5 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the beef rolls

• 8 thin slices of beef round or top round, about 4 oz each
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons Polish mustard or Dijon mustard
• 1/3 cup all-purpose flour, for dredging
• 3 tablespoons unsalted butter
• 2 tablespoons neutral oil

For the filling

• 6 oz thick-cut smoked bacon, finely diced
• 1 large yellow onion, finely diced
• 4 dill pickles (cornichons), cut into thin matchsticks
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon dried marjoram

For the gravy and braise

• 1 large yellow onion, thinly sliced
• 1 medium carrot, diced small
• 2 cups low-sodium beef broth
• 1/2 cup dry red wine
• 2 bay leaves
• 4 whole allspice berries
• 1 teaspoon dried marjoram
• 1 tablespoon tomato paste
• 1 tablespoon all-purpose flour mixed with 2 tablespoons cold water
• Salt and pepper, to taste

Directions

1. Lay each beef slice between two pieces of plastic wrap and pound with a meat mallet to about 1/4-inch thickness. Season both sides with salt and pepper.
2. Make the filling: cook the diced bacon in a skillet over medium heat until the fat renders, about 4 minutes. Add the diced onion and cook until soft and golden, 5 minutes. Stir in the pickles, parsley, and marjoram; transfer to a plate to cool.
3. Spread about 1 teaspoon of mustard over each beef slice. Mound a heaping tablespoon of the filling along one short edge, roll tightly, and secure with two toothpicks or tie with kitchen twine.
4. Dredge each roll in flour, shaking off the excess. Heat butter and oil in a heavy Dutch oven over medium-high heat. Sear the rolls until deeply browned on all sides, about 6 minutes total. Transfer to a plate.
5. Pour off all but 2 tablespoons of fat. Add the sliced onion and carrot to the pot and cook until softened, about 4 minutes. Stir in the tomato paste and cook 1 minute more.
6. Pour in the red wine and scrape up any browned bits. Add beef broth, bay leaves, allspice, and marjoram. Return the rolls and any juices to the pot; the liquid should reach about three-quarters of the way up the rolls.
7. Bring to a simmer, cover, and braise on low for 45 minutes, turning the rolls once halfway through, until the beef is fork-tender.
8. Lift the rolls out and remove the toothpicks. Skim excess fat from the braising liquid and bring to a gentle simmer. Whisk in the flour slurry and cook until the gravy thickens slightly, about 2 minutes.
9. Spoon the gravy over the rolls and serve hot with buttered potatoes, buckwheat groats, or mashed root vegetables.

Cook’s Notes

• Slice the beef across the grain and pound it thin for the most tender rolls; partially freezing the meat for 20 minutes makes slicing and pounding much easier.
• Do not overstuff the rolls, or they will burst open during braising – leave a 1/2-inch border around the filling.
• Marjoram is the signature herb in this Polish dish; skip it and the rolls lose their authentic character.
• Zrazy taste even better the next day; refrigerate the rolls and gravy separately and reheat gently before serving.
• A splash of pickle brine stirred into the finished gravy brightens the dish and amplifies the tang of the filling.

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