RĄCZKA GOTUJE: ROLADA ŚLĄSKA - klasyka gatunku

Step into the world of Polish cuisine with this timeless Silesian Roulade recipe. A hearty and flavorful dish, it brings together tender beef, smoky bacon, tangy pickles, and a savory sauce, making it a perfect main course for a family gathering or a cozy Sunday dinner. Traditionally served with red cabbage and potato dumplings, it's a dish that exemplifies the warmth and richness of Silesian culinary heritage.

Ingredients

🥩 700 g beef round, upper sirloin
🥓 80-100 g smoked bacon, cut into strips
🧅 1 onion, sliced or diced
🥒 2 pickled cucumbers, cut into strips
🍯 2-3 tablespoons Sarepska mustard
🧈 70 g butter, for frying
🌿 2 bay leaves
🌰 4 pieces allspice
💧 500 ml water
🧂 Salt
🌶️ Pepper
🌾 1 tablespoon wheat flour
🥔 0.5 tablespoon potato flour
🧵 White cooking twine, for tying roulades

Instructions

1- Prepare the Meat:

• Take the beef round and allow it to reach room temperature.
• Place each slice of beef between two layers of cling film.
• Pound the meat thinly using a meat tenderizer until it is very thin and slightly wider. Ensure edges are thinner for better sealing.

2- Prepare the Filling:

• Slice the onion and pickled cucumbers into strips.
• Dice the smoked bacon into small pieces.
• Combine the onion, pickled cucumbers, and diced bacon in a bowl.

3- Assemble the Roulades:

• Spread Sarepska mustard generously over one side of each pounded beef slice.
• Place a portion of the filling onto the mustard-covered beef slice.
• Fold the side edges of the beef inwards.
• Roll up the beef tightly from one end to form a roulade.
• Form into an oval shape by gently pressing and rolling.
• Secure each roulade with cooking twine, making several turns around its length and width.

4- Brown the Roulades:

• Melt butter in a frying pan over high heat.
• Place the tied roulades into the hot pan, seam-side down first, to seal.
• Brown all sides until dark golden-brown.

5- Braise the Roulades:

• Add the bacon skin, bay leaves, and allspice to the pan.
• Pour water into the pan until the roulades are mostly submerged.
• Cover and reduce heat to low.
• Braise for 1.5 hours until the meat is tender.

6- Prepare the Red Cabbage:

• Add shredded red cabbage to a saucepan with a pinch of salt and a small amount of water.
• Simmer until the cabbage is tender.
• Add a splash of spirit vinegar towards the end of cooking to preserve color.
• Render the remaining diced bacon in a separate pan.
• Sauté onion in the bacon fat until translucent.
• Mix the bacon and onion with the cabbage.
• Season with sugar and pepper, and simmer briefly.

7- Prepare the Sauce:

• Strain the braising liquid into a pan and bring to a simmer.
• Mix wheat and potato flour with cold water to make a slurry.
• Gradually whisk the slurry into the simmering liquid until thick.

8- Serve:

• Remove the twine from the roulades.
• Plate with red cabbage and Silesian potato dumplings.
• Ladle sauce generously over the roulade and dumplings.

Prep Time: 20-30 minutes
Cook Time: 1.5 hours
Total Time: 2-2.5 hours
Servings: 4
Calories: 480
Protein: 40g
Fat: 30g
Carbohydrates: 15g
Equipment:

• Meat mallet/tenderizer
• Cutting boards
• Kitchen knives
• Frying pan
• Saucepan
• Cooking tongs
• Wooden spoon
• Stove/induction hob
• Cling film
• Cooking twine

Cooking Tips

• Ensure beef is room temperature before pounding for ease.
• Do not salt the meat before browning; adjust seasoning after braising.
• Use cling film during pounding to prevent splashing.
• Add vinegar to cabbage to retain color.

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Silesian Roulade