The beef roulade is extremely popular in Poland during various celebrations. Roulades are also great as a lunch. Stuffing gives this dish a great taste, the meat melts in your mouth, and the great sauce makes the dish brilliant and goes perfectly with silesian dumplings, potatoes, kopytka or groats 🙂


1 kg of beef leg, sliced ​​1 – 1 ½ cm (across the grain) and broken with a pestle, I got 10 slices
2-3 pickled cucumbers, cut into quarters
10 pieces of dried tomatoes
10 slices of smoked bacon
2 onions, cut into julienne
3 garlic cloves, sliced
200 g ​​mushrooms,sliced
1 carrot, diced
pepper to taste
2 bay leaves
3 grains of allspice
1½ cup of boiling water
1 tablespoon of dried sweet pepper
a tablespoon of flour
clarified butter or frying oil
salt (optional)


Sprinkle the broken beef slices with pepper. Put a slice of bacon, a piece of cucumber and dried tomato on the slice from the fucking side, wrap it tightly in a roll and use a toothpick to prevent the roll from rolling out (you can use other ingredients such as mustard, sausage, onion, pepper or other favorite additives for stuffing) . Heat butter or oil in a frying pan. Add the roulades one at a time to a hot pan and fry them until golden brown on each side. Put the fried roulades into a pot. When all the slips are in the pot, pour boiling water over them, add allspice and bay leaves and simmer, covered, for an hour. During this time, in the same pan, add a tablespoon of butter or oil. This time, fry the onion over medium heat until it is glass-colored and until tender (about 10 minutes). Be careful not to burn the onion as it will taste bitter. After this time, add the garlic and fry together for 3 minutes. Add the contents of the pan to the pot with the roulades. In the same pan, heat the butter or oil again and fry the mushrooms. Add carrots and sweet peppers and fry together for about 10 minutes. When the roulades are cooked for an hour, add the mushrooms and carrots. Pour ¼ cup of the broth from the pot, it will be used to thicken the sauce. Simmer roulades for another 30-60 minutes, depending on the softness of the meat. After this time, thoroughly mix the poured broth with the flour and add back to the pot, stir everything. Season with salt and pepper to taste. Before serving, make sure to pull out the toothpick from the roulades 🙂


allspice, bacon, bay leaf, beef, butter, carrot, dried tomatoes, flour, garlic, mushrooms, oil, onion, pepper, pork, salt, water

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