Śląska rolada wołowa
Silesian Beef Roulade is next to Silesian dumplings – kluski śląskie probably the most popular Silesian dishes. They both go together so well too. The third element to get perfect Silesian dinner is modra kapusta– a stew of red cabbage.
- 4 beef slices about 1 inch each (2,5 cm)
- 4 cucumbers fermented in brine (ogórki kiszone)
- 3 oz (about 100g) smoked bacon
- 3 oz Polish sausage
- large onion
- 4 tablespoons mustard
- freshly ground black pepper
- flour for coating
You will also need toothpicks or thread for assembling.
For Silesian Beef Roulade you need a large slices of meat. Sometimes it’s not available so I make it this way: I take a thick slice of beef (about 1 inch wide) and cut it in half, but not to the end, but keeping them together. For better understanding check this picture below.
Beat the meat with the pounder on each side. Meat slices need to be thin, it would be easier to make wraps later on. At the same time avoid making holes in the meat.
- Cut cucumber alongside into quarters or even more pieces
- Cut bacon similar way
- Dice kiełbasa
- Chop and shortly saute onion
Take a slice of beef, cover with a tablespoon of mustard, sprinkle with freshly ground pepper. Place few pieces of cucumber and bacon, add a tablespoon of diced kiełbasa and onion. Fold edges of meat to inside and roll it, to get a nice roulade. Stick the edges with toothpicks or fold with thread.
Coat roulades in flour and shortly pan fry them on each side. Transfer roulades into the sauce pan, add a cup of water and cook on low for 2 hours. Check it from time to time if there is enough fluid inside.
Coat roulades in flour and shortly pan fry them on each side. Transfer roulades into the sauce pan, add a cup of water and cook on low for 2 hours. Check it from time to time if there is enough fluid inside. After that time you will get tender, beef rolls and delicious sauce of meat and stuffing juices, thicken by a flour from roulades.
Serve Silesian Beef Roulade with kluski śląskie i modra kapusta:)
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