📍 Where this dish comes from: Kraków · Wawel Castle
Discover the history of this region →
Discover the history of this region →
Zrazy zawijane are thin slices of beef rolled around a filling — traditionally bacon, onion, and dill pickle — then browned and braised until tender. It’s a genuine Sunday dish, the kind that rewards the extra time it takes to roll and tie each piece properly.
What You’ll Need
Servings: 6 servings
Calories: 410kcal
Ingredients
- 6 thin slices beef top round or sirloin about 5 oz each
- 6 slices bacon
- 2 dill pickles cut into thin strips
- 1 onion thinly sliced, plus 1/2 onion diced
- 2 tbsp mustard
- 2 tbsp oil
- 2 cups beef broth
- 2 bay leaves
- 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 a thin layer of mustard on each slice, then top with a slice of bacon, a few pickle strips, and a little sliced onion.
- Roll each slice tightly and secure with kitchen string or toothpicks.
- Heat oil in a large pot over medium-high heat. Brown the rolls on all sides, about 6–8 minutes total. Remove and set aside.
- Add diced onion to the pot and cook 4–5 minutes until softened.
- Return rolls to the pot, add broth and bay leaves, and bring to a simmer.
- Cover and braise 1 hour 15 minutes to 1 hour 30 minutes until fork-tender.
- Remove string or toothpicks before serving, and spoon the braising liquid over the top.
Nutrition
Serving: 1serving | Calories: 410kcal | Protein: 36g | Fat: 26g | Fiber: 1g
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Health Benefits
- Beef provides complete protein along with iron and zinc.
- A slow braise breaks down tougher cuts into a tender, satisfying result without needing added starch.
- Dill pickle adds a small boost of fermented, probiotic-supporting compounds.
Pairs Well With
- Polish Buraczki, Braised Beetroot Side
- Polish Kapusta Zasmażana, Braised Cabbage