Polish Rouladen with Bacon and Pickles
Discover the rich flavors of this Traditional Polish Rouladen recipe, featuring tender beef rolls filled with savory bacon, aromatic onions, and tangy pickles. Perfect for a family gathering or a special occasion, these hearty rolls are slowly braised to perfection, allowing all the flavors to meld beautifully. Serve them with a creamy sour cream sauce for a delightful finish that enhances the dish's savory notes.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
thinly sliced steak
4-6 (sliced)
small onion
1 (chopped)
uncooked bacon
9-12 (sliced)
olive oil
3 (tablespoons)
pickle
1 (chopped)
dry mustard
to taste (sprinkled)
salt
to taste (sprinkled)
pepper
to taste (sprinkled)
beef stock
1 (cup)
sour cream
3 (tablespoons)
cornstarch
1 (tablespoon)
Instructions
1
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2
Season each slice of steak generously with dry mustard, salt, and pepper on both sides.
3
Lay out each steak slice and layer with chopped bacon, diced onion, and chopped pickle. Roll the steak tightly around the fillings, securing them with kitchen twine or toothpicks to hold their shape.
4
In a large frying pan, heat the olive oil over medium-high heat. Once hot, carefully add the beef rolls to the pan. Brown the rolls on all sides, ensuring they develop a nice golden crust.
5
Once browned, transfer the rolls to a casserole dish with a lid.
6
Next, deglaze the frying pan by pouring in the beef stock, scraping any bits stuck to the bottom with a wooden spoon. Pour the deglazed stock over the beef rolls in the casserole dish.
7
Cover the casserole dish and braise the rolls in the preheated oven for 1 hour, allowing the flavors to infuse.
8
After cooking, carefully remove the rolls from the casserole and place them on a serving platter. Strain the cooking liquid into a small pot.
9
Bring the strained liquid to a boil over medium heat. In a separate bowl, mix the cornstarch with a bit of cold water to create a slurry.
10
Whisk the cornstarch slurry into the boiling cooking liquid until thickened, about 1-2 minutes. Remove from heat and stir in the sour cream until well combined.
11
Serve the creamy sauce over the rouladen and enjoy with your favorite sides.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Polish Rouladen?
It is a traditional Polish dish featuring tender beef rolls filled with savory bacon, onions, and pickles, slowly braised to perfection.
What ingredients are used for the filling?
The rolls are filled with chopped bacon, diced onion, and chopped pickles.
What is the oven temperature for this recipe?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How long do the beef rolls braise in the oven?
The rolls should be covered and braised in the oven for 1 hour.
How do you keep the beef rolls from falling apart?
Secure the rolls tightly with kitchen twine or toothpicks to hold their shape during cooking.
What spices are used to season the steak?
The steak is seasoned with dry mustard, salt, and pepper on both sides.
What liquid is used for deglazing the frying pan?
Beef stock is used to deglaze the pan and scrape up any flavorful bits.
How much beef stock should I use?
This recipe requires 1 cup of beef stock.
How is the sauce thickened?
The sauce is thickened by whisking in a cornstarch slurry into the boiling cooking liquid.
When should the sour cream be added to the sauce?
Remove the thickened sauce from the heat before stirring in the sour cream until well combined.
How much olive oil is required for browning?
You will need 3 tablespoons of olive oil to brown the beef rolls.
How many slices of bacon are recommended?
The recipe calls for 9-12 slices of uncooked bacon.
How many steaks does this recipe call for?
The recipe uses 4-6 slices of thinly sliced steak.
What type of onion is needed for the filling?
The filling requires 1 small onion, chopped.
How many pickles are needed for the filling?
You need 1 chopped pickle to fill the rouladen.
Is it necessary to brown the beef rolls?
Yes, browning the rolls in a pan on all sides ensures they develop a nice golden crust.
What container should be used for oven braising?
Use a casserole dish with a lid to braise the rolls in the oven.
What is the purpose of the cornstarch?
Cornstarch is used to create a slurry that thickens the strained cooking liquid into a sauce.
Should the bacon be cooked before rolling it in the steak?
No, the bacon should be uncooked when it is added to the rolls.
How much sour cream is used in the sauce?
The recipe uses 3 tablespoons of sour cream.
How much cornstarch is needed for the slurry?
The recipe requires 1 tablespoon of cornstarch.
What should I do with the cooking liquid after braising?
Strain the cooking liquid into a small pot and bring it to a boil to prepare the sauce.
How do you prepare the cornstarch slurry?
Mix the cornstarch with a bit of cold water in a separate bowl until smooth.
What is the recommended way to serve the dish?
Serve the creamy sauce over the rouladen along with your favorite side dishes.
What flavors define this Traditional Polish Rouladen?
The dish features rich beef, savory bacon, aromatic onions, and tangy pickles.
How should the onion be prepared?
The onion should be diced for the filling.
How should the pickle be prepared?
The pickle should be chopped before being added to the steak rolls.
What heat level is used to brown the beef rolls?
Heat the olive oil over medium-high heat to brown the rolls.
What tool is used to scrape the pan during deglazing?
A wooden spoon is recommended for scraping bits stuck to the bottom of the pan.
How long does it take for the sauce to thicken?
The sauce should thicken in about 1 to 2 minutes after adding the cornstarch slurry.