Zrazy Recipe - Delicious Polish Beef Roulades for Dinner

Get ready to roll up your sleeves and dive into one of the most comforting and hearty beef main dishes out there: Traditional German Beef Rouladen! While many cultures have their own version of savory stuffed beef rolls, this classic German preparation stands out for its rich flavors and satisfying texture. Imagine tender, thinly sliced beef wrapped around a delicious filling of savory bacon, tangy pickles, and sweet onions, all simmered in a luscious gravy. It's the kind of beef dinner recipe that warms you from the inside out and brings everyone to the table. Perfect for a family meal or a special occasion, this recipe for thin sliced steak is simpler to make than you might think and promises an unforgettable culinary experience. Let's get cooking!

Ingredients

• 1.5 lbs thinly sliced round steak (about 8 slices)
• 3/4 cup finely diced onion
• 8 slices cooked bacon
• 8 dill pickle spears
• 1 tsp salt
• 1/4 tsp pepper
• 1 tbsp butter
• 1 tbsp oil
• 1 cup beef stock
• 2 tbsp flour
• 1/2 cup water

Directions

1. Prepare the Beef : Lay your thinly sliced round steak pieces on a cutting board. Using a meat mallet, gently pound each piece to about 1/8-inch thickness. This helps tenderize the meat and makes it easier to roll. Season both sides of the pounded beef slices with salt and pepper.
2. Cook the Onions : Heat the butter in a skillet over medium heat. Add the finely diced onions and cook them until they become translucent and soft, about 5-7 minutes. Once cooked, remove the onions from the skillet and set them aside to cool slightly.
3. Assemble the Rouladen : Take each pounded beef slice and spread a portion of the cooked onions evenly over one side. Place a slice of cooked bacon and a dill pickle spear at one end of the beef slice. Carefully roll up the beef tightly, ensuring the filling stays inside. Secure each rouladen with one or two wooden toothpicks to prevent it from unraveling during cooking.
4. Brown the Rouladen : In the same skillet you used for the onions, heat the oil over medium-high heat. Once hot, carefully place the assembled rouladen seam-side down into the skillet. Brown them on all sides until they develop a beautiful, rich crust. This step adds depth of flavor to your gravy.
5. Simmer to Perfection : Once the rouladen are nicely browned, pour the beef stock into the skillet. Bring the liquid to a boil, then immediately reduce the heat to low. Cover the skillet tightly with a lid and let the rouladen simmer gently for 45 minutes. This slow cooking process will make the beef incredibly tender.
6. Make the Gravy : While the rouladen are simmering, prepare a slurry: in a small bowl, whisk together the flour and water until smooth. After the 45-minute simmering time, remove the rouladen from the skillet and set them aside. Whisk the flour and water slurry into the hot beef stock in the pan. Continue to whisk and cook for about 5 minutes, or until the gravy thickens to your desired consistency.
7. Serve : Return the cooked rouladen to the pan with the gravy and heat through for another 5 minutes, allowing them to absorb some of that delicious sauce. Don't forget to remove the toothpicks before serving!