Roast Beef Roll

Name: Roast Beef Roll (Zrazy)
Cuisine: Polish
Ingredients: 1.3 kg/3 lb piece boneless rump steak; 120 ml/4 fl oz/½ cup beef stock; Buckwheat Kasha and a green salad or poached beetroots (beets), to serve; Buckwheat Kasha and a green salad or poached beetroots (beets), to serve; Buckwheat Kasha and a green salad or poached beetroots (beets), to serve; 50 g/2 oz/½ cups dried mushrooms, soaked in warm water for 30 minutes; 50 g/2 oz/½ cups dried mushrooms, soaked in warm water for 30 minutes; 25 g/1 oz streaky (fatty) smoked bacon; 15 g/½ oz/1 tbsp butter; ½ onion, finely chopped; 15 ml/1 tbsp fresh breadcrumbs; 1 egg, beaten; 15 ml/1 tbsp sour cream; 15 ml/1 tbsp finely chopped fresh parsley; salt and ground black pepper, to taste; salt and ground black pepper, to taste

Zrazy

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Food and Cooking of Poland

By Ewa Michalik

Published 2008

About

This traditional Polish dish is a combination of fine steak and stong-flavoured mushrooms. Stuffed meat dishes such as this have been a part of Polish cooking since the 17th century, and they are usually served on festive occasions or as part of a special Polish dinner.

Ingredients

1.3 kg/3 lb piece boneless rump steak
25 g/1

Europe
Poland
Dinner
Eastern Europe

Method

To make the stuffing, strain the mushrooms and put into a food processor with the bacon. Process to form a paste, then scrape into a bowl.
Heat the butter in a pan, then add the onion and fry for 5 minutes. Leave to cool, then add to the bowl with