Zrazy wołowe zawijane - stuffed beef rolls

[StefanS]

BB, ped - soon I will post some pics and comments about my smokehouse.
At this time I would like to show you how to prepare some special polish dish - zrazy wołowe zawijane - stuffed beef rolls. I'm using a piece of Beef round eye. I cut it in 3/8" to 1/2" slices.

Each slice is tenderized to around 1/8".

on this picture you see a stuffing pieces - slice of smoked bacon, piece of onion, piece of cucumber in brine, piece of marinated pepper. Little salt , grounded black pepper, and little brown mustard - as spices.


To keep meat and stuffing in rolls together - I'm using wooden toothpick.

Then I'm using wheat flavor to cover meat outside - purpose is to prepare base for sauce.

Covered meat I fry on frying pan to brown color.

When meat id done - I have moved it to pot with small amount of water, plus, carrot, celery, few mushrooms, salt, black pepper, few corns of allspice, piece of leeks,

I simmer it for around 1.5 hour. After that meat is ready, tasty, sauce has nice color and consistency. Can be served with - rice, mashed potato, macaroni or spaghetti. Or just with bread.

[Butterbean]

That looks really good. Thanks for sharing.

[Bob K]

Looks really good Stefan! Thank you for posting.

[Butterbean]

I think I'll try making this this week. I have plans to make some beef products this week and have some beef on hand.

[Butterbean]

Here is my first attempt at this dish. I think I may have added too much water even though you said just a little. Was a little concerned I might burn it and was surprised at how much liquid is generated. Next time I'll back off on this. Thoroughly enjoyed it Stephen.

To be honest, I would have never paired these ingredients on my own but as I was working it made a lot of sense. Thanks.

[redzed]

Geez you guys are making me hungry! And I have little time these days to play around in the kitchen. Thanks for posting that recipe Stefan. My mother used to make zrazy occasionally and we made them from time to time but it's been a while. In fact I think the last time I had some was in a restaurant in Poland in 2010.

[StefanS]

So I have made another attempt in making that dish. Process and ingredients practically same as above but during making it i changed some process. That is main reason for sharing it. First part like before - cutting cutlets, tenderizing, ingredients-

. One of changes in ingredients - this time i used -chipotle spicy and sweet rub + smoky sweet rub (mix) instead salt, black pepper, paprika.
At this moment I have got some idea - why not use to finish Souse Vide method ? - That way i can make a few portions and serve them with different sauce - like - brown gravy, mushroom gravy etc.
Preparing rolls in pan with Maillard reaction (simply shearing them with sprinkles of wheat flour).

SV - 12 hours in 56.5*C (133.7F)

Zrazy with nashroom light gravy. They will be served with potato pancakes (placki ziemniaczane) and young fresh shredded cabbage with apple and carrots salad (surowka z mlodej kapusty).

[Bob K]

SV - 12 hours in 56.5*C (133.7F)

How was the texture of the beef after the souse vide?

[redzed]

The zrazy look great! I don't know why, but I never considered making them sous vide. Looks like a good idea because when you braise them the beef is often dry.

[StefanS]

SV - 12 hours in 56.5*C (133.7F)

How was the texture of the beef after the souse vide?

because i have used Eye of round beef so IMHO next time I will extend time for app. 16 hours. But everything other like that sounds perfectly good. It is juicy, it is flavorful, then different gravies just emphasize main course, they are not part of that. For next time I will use EAnna's suggestion to use different grade of wheat flour.