Healthy Polish Zrazy Beef Rolls Recipe

Bursting with flavour these tender Polish zrazy beef rolls smothered in a luxurious mushroom sauce will impress and tantalize your dinner guests.
INGREDIENTS
- 2 pounds Top Sirloin Center Cut or Boston Roast, cut into 6 or 7 slices 1/4" thick, then pounded 1/8" thin
- 6 or 7 slices of deli Smoked Ham or Turkey
- 2 tbsp Coconut Oil
- 2 tbsp Dijon Mustard
- 1 large (4 ounces) Kosher Dill Pickle, julienned
- 2 Shallots, peeled & finely chopped
- 1 Yellow Onion, peeled & roughly chopped
- 1/2 pound Mushrooms, cleaned & roughly chopped
- 1/3 cup White Wine
- 1 cup Beef Broth
INSTRUCTIONS
STEP 1: Either have your butcher do it or very carefully slice the roast lengthwise into 6 thin steaks
STEP 2: Using a kitchen mallet, pound the steaks until they are 1/8" thick
STEP 3: Lay the seasoned steaks out flat, season with a fine sprinkling of kosher salt & freshly ground black pepper
STEP 4: Lay one slice of smoked ham on each seasoned steak, trimming if necessary to ensure a good fit
STEP 5: Spread dijon mustard equally over the ham on each steak
STEP 6: Arrange julienned pickles at the lower portion of each steak
STEP 7: Sprinkle finely chopped shallots evenly over the remaining surface of each steak
STEP 8: Firmly roll up each steak and secure with butcher's twine
STEP 9: Warm the coconut oil in a large Dutch oven over medium-high heat
STEP 10: Working in batches, brown the steak rolls on all sides, then transfer to a clean plate and set aside
STEP 11: Reduce heat to medium-low, add a bit more coconut oil if needed, then add yellow onions and mushrooms to the pot, sauté for 10 minutes, stirring occasionally
STEP 12: Deglaze with the white wine and let reduce
STEP 13: Add beef broth and bring to a gentle boil
STEP 14: Return beef rolls to the pot, arranging them in a single layer
STEP 15: Reduce the heat to medium low, cover and let simmer for 1 hour and 15 minutes, turning the rolls every 20 minutes or so to braise evenly
STEP 16: Transfer beef rolls to a warm serving plate and cover to keep warm
STEP 17: Increase heat to medium high and reduce the sauce until thickened, stirring very frequently for around 4 or 5 minutes, then remove from heat
STEP 18: Remove twine from beef rolls, then pour sauce over them and serve
Full recipe with instructions can be found here:
bit.ly/3i2S5nH

[@katherinaomeara4076]

Wow! Thank you for the tying lesson! It always confused me, but I am dyslexic. Love the recipe. I think I could to this. Off to look for a dutch oven. Thank you for all you do. We make your recipes at least four to five times a weal. I thought I would starve once I became Celiac’s. You also taught me to cook. So I have a lot to thank you for in my crazy life!

[@ImpulsiveCulinarian]

You have me a little speechless right now Katherina, such lovely words to read this morning. Thank you so much you made my month! There are lots of Dutch ovens out there to choose from and I am fortunate to own a few, but they are drastically overpriced in some stores so I recommend grabbing an affordable one to start so you can learn exactly what you do and don't like about it while using it ... THEN you can spend the big bucks on a kick-ass version confident in the knowledge that you'll enjoy using it for life. Happy cooking Katherina👌🏼❤️

[@katherinep8749]

My mom made these. Instead of the ham we put a slice of bacon.

[@ImpulsiveCulinarian]

Bacon is ALWAYS the right choice!