Polish Steak Recipes

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POLISH STEAK

This is an awesome way to make an inexpensive cut of steak, good enough for any company. My Aunt from England married a Polish soldier after WW II and this was one of his favorite meals. She made it for us the last time we visited them, and she gave me the recipe. It is now one of my family's favorites too, and we're not even Polish!! It is not at all for the calorie counters amongst us, so of course it tastes fantastic!!! You can leave out the potato, and serve the dish over nice broad egg noodles instead. Because you can cook it longer without overcooking it is a good recipe for company, if you are anything like me, I get visiting, and dinner is always later than I anticipate.

Provided by Cathie H.

Categories     Steak

Time 3h40m

Yield 6-8 serving(s)

Number Of Ingredients 8



Polish Steak image

Steps:

  • Coat steak in flour, and sear on both sides in very hot butter. Adding butter as required. Remove meat to large covered casserole dish.
  • Add onion (and more butter) to skillet and saute 5 minutes. Remove to casserole.
  • Saute mushrooms (in yet more butter if required) for 5 minutes. Remove to casserole.
  • Add diced potato to casserole, then pour on the cream. Add enough water to just cover, and the contents of the beef bouillon envelopes.
  • Bake at 325 degrees covered, for 3 hours. Longer is ok too.

Nutrition Facts : Calories 1170.7, Fat 79.5, SaturatedFat 38.5, Cholesterol 297.6, Sodium 301.1, Carbohydrate 47.7, Fiber 5.8, Sugar 4.9, Protein 65.9

4 lbs beef steaks, cut into serving sized pieces
2 large onions, diced coarsely
1 lb mushroom, halved
2 1/2 lbs potatoes, diced coarsely
1 cup heavy cream
2 (5 g) envelopes beef bovril powder, individuals
1/4 lb butter, as needed
6 tablespoons flour, as needed

ZRAZY ZAWIJANE (POLISH BEEF ROULADE IN SOUR CREAM SAUCE)

Pronounced ZRAH-zih zah-vee-YAH-neh. Also called bitki (BEET-kee). A favorite dish of the Old Polish nobility that has remained popular to this day throughout Eastern Europe; quite similar to rouladen served just across the border in Germany. Zrazy is a generic name for meat rolled around any of a variety of fillings, browned and braised until tender. This recipe is for thin slices of steak spread with mustard and filled with a bread, onion, and mushroom stuffing. Traditionally served with boiled rice or kasza (buckwheat) topped with extra sauce, but also great with potato dumplings and steamed asparagus.

Provided by littleturtle

Categories     Lunch/Snacks

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12



Zrazy Zawijane (polish Beef Roulade in Sour Cream Sauce) image

Steps:

  • Preheat oven to 350°F.
  • In a heavy skillet, melt 2 tablespoons butter with 1 tablespoon oil over medium heat.
  • Saute the mushrooms and onions until the liquid in the pan starts to evaporate (8-10 minutes) (Do NOT let the mushrooms brown).
  • Stir in the bread crumbs and half of the salt and pepper; remove from heat.
  • Cut the steak into 8 rectangular pieces 3-4" wide by 6-8" long, sprinkle both sides evenly with remaining salt and pepper.
  • Spread a thin layer of the mustard on each slice of beef, and place 1/8 of the stuffing on the shorter end of each piece of steak.
  • Roll the steaks into cyclinders, enclosing the stuffing, and tuck in the sides; secure each end with kitchen cord.
  • Roll the zrazy in flour and vigorously shake off any excess.
  • In a heavy skillet, melt remaining butter with oil over high heat, and brown the rolls, turning them often so they evenly turn a rich golden brown without burning (about 15 minutes).
  • As they brown transfer them to a casserole dish large enough to hold them all in a single layer.
  • Pour off all but a thin layer of fat from the skillet and replace it with the beef stock.
  • Bring to a boil over high heat, stirring constantly (scraping the bottom and sides of the pan).
  • Pour the broth over the rolls and cover tightly.
  • Braise in the oven until the meat is so tender that it gives no resistance when pierced with the tip of a skewer or knife (45 minutes).
  • Remove the zrazy from the casserole dish, cut the cord off and cover with tin foil to keep the rolls warm while you make the sauce.
  • Skim off and discard as much of the fat as possible from the liquid remaining in the casserole dish.
  • Return to a boil over high heat, stirring constantly.
  • Remove from heat, and mix in the sour cream.
  • Season to taste and serve over zrazy.

Nutrition Facts : Calories 788.9, Fat 51.2, SaturatedFat 22.2, Cholesterol 214.6, Sodium 1029.5, Carbohydrate 24.1, Fiber 4.1, Sugar 10, Protein 59.2

5 tablespoons unsalted butter
3 tablespoons vegetable oil
3 cups onions, finely chopped
1 1/2 lbs mushrooms, finely chopped
1/4 cup soft breadcrumbs, from home-style bread, shredded
1 teaspoon salt
1/2 teaspoon pepper
2 lbs top round steaks, trimmed of fat & pounded to 1/4 " thick
2 teaspoons Dijon mustard
3 tablespoons flour
1 cup beef stock
2/3 cup sour cream

TRADITIONAL POLISH BEEF ROLL (ROULADEN)

Make and share this Traditional Polish Beef Roll (Rouladen) recipe from Food.com.

Provided by mommymakeit4u

Categories     Onions

Time 1h30m

Yield 4-6 rolls, 2-3 serving(s)

Number Of Ingredients 11



Traditional Polish Beef Roll (Rouladen) image

Steps:

  • Preheat oven to 350 degrees.
  • season steak with dry mustard, salt and pepper.
  • Roll steaks up with bacon, onion and pickle, secure with string or toothpicks.
  • Heat large pan with olive oil and brown rolls on all sides.
  • Remove rolls and place in casserole dish with lid.
  • Deglaze pan with beef stock and pour over rolls.
  • Braise for 1 hour in preheated oven.
  • Remove rolls and pour liquid into small pot. Bring to a boil and whisk in cornstarch. Whisk just until thickened. Add sour cream at the end.
  • Serve sauce over rolls and enjoy!

Nutrition Facts : Calories 723, Fat 70.3, SaturatedFat 20.6, Cholesterol 77.3, Sodium 1252.2, Carbohydrate 8.7, Fiber 0.5, Sugar 1.5, Protein 14.1

4 -6 thinly sliced steak
1 small onion, chopped
9 -12 slices uncooked bacon
3 tablespoons olive oil
pickle, chopped
dry mustard
salt
pepper
1 cup beef stock
3 tablespoons sour cream
1 tablespoon cornstarch

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