📍 Where this dish comes from: Kraków · Wawel Castle
Discover the history of this region →
Discover the history of this region →
Rolada śląska is a beloved regional specialty from Silesia in southern Poland, traditionally served with kluski dumplings and braised red cabbage. This version keeps the beef roulade and its deeply savory gravy exactly as tradition intends, letting the dumplings go.
What You’ll Need
Servings: 6 servings
Calories: 440kcal
Ingredients
- 6 thin slices beef top round about 5 oz each
- 6 slices bacon
- 1 onion thinly sliced, plus 1/2 onion diced
- 2 dill pickles cut into strips
- 2 tbsp mustard
- 2 tbsp oil
- 2 cups beef broth
- 2 bay leaves
- 6 juniper berries
- Salt and pepper to taste
- Kitchen string or toothpicks
Instructions
- Pound beef slices to an even 1/4-inch thickness. Season with salt and pepper.
- Spread mustard on each slice, then layer with bacon, sliced onion, and pickle strips.
- Roll tightly and secure with kitchen string or toothpicks.
- Heat oil in a large pot over medium-high heat and brown the rolls on all sides. Remove and set aside.
- Add diced onion and cook 4–5 minutes until softened.
- Return rolls to the pot, add broth, bay leaves, and juniper berries.
- Cover and braise 1 hour 30 minutes to 1 hour 45 minutes until fork-tender.
- Remove rolls, reduce the liquid uncovered if needed, then remove string and serve with the gravy spooned over.
Nutrition
Serving: 1serving | Calories: 440kcal | Protein: 38g | Fat: 28g | Fiber: 1g
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Health Benefits
- Beef provides complete protein along with iron and zinc.
- A slow braise breaks down the meat into a tender result without relying on added starch for body.
- Juniper berries add a distinctive aromatic quality along with trace antioxidant compounds.
Pairs Well With
- Polish Buraczki, Braised Beetroot Side
- Polish Kapusta Zasmażana, Braised Cabbage