Roulades (Zrazy)

Name: Roulades (Zrazy)
Cook time: 110 min
Total time: 110 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 4 slices of Beef Top Round, thin; about 700 g total; 2 tbsp Mustard, preferably strong/Russian or Dijon; 4 slices of Bacon, or thin strips of pork fatback (salo); about 80 g; 2 medium Dill Pickles, cut lengthwise into 4 spears; 1 large Onion, half thinly sliced for filling, half reserved for sauce; 2 tbsp All-purpose Flour, for dredging; 2 tbsp Vegetable Oil; 1 tbsp Butter; 1/2 large Onion, finely chopped (remaining 1/2 onion); 1 Carrots, sliced; 400ml Beef Broth; 2 Bay Leaves; 6 Black Peppercorns, whole; 100ml Sour Cream; Some Salt; Some Pepper (Black)

Tender beef roulades (zrazy) are thin slices of top round rolled around a savory filling of crisp bacon, sautéed onion and carrot, and tangy dill pickles, then braised in a rich beef broth until meltingly tender. Finished with a creamy sour‑cream sauce, they make an elegant, comforting main that’s perfect for a Sunday dinner or special occasion.

Tender beef roulades (zrazy) are thin slices of top round rolled around a savory filling of crisp bacon, sautéed onion and carrot,... Show more

Traditional Russian Recipe

Health Grade

C+ · Balanced

Rating

4.0

Time

1 hr50 min

Price

1,07 €

Calories

264 kcal

low calorie

low carb

keto

low sugar

Method

Prep the filling

Cut the Onion in half. Thinly slice one half for the filling and finely chop the other half for the braise. Cut the Dill Pickles lengthwise into four spears, lay out the Beef Top Round slices, and season both sides lightly with Salt and Black Pepper. Spread a thin layer of Mustard over one side of each slice.

Roll the zrazy

Top each mustard-coated beef slice with a strip of Bacon, one pickle spear, and a little of the sliced onion. Roll each piece up tightly from the short side, tucking the ends in as you go so the filling stays enclosed.

Dredge lightly

Coat each roulade in All-purpose Flour, shaking off the excess so you get a thin, even dusting rather than a thick paste.

Heat the pan

Warm the Vegetable Oil and Butter in a wide skillet over medium-high heat until the butter foams and the fat shimmers.

Brown the roulades

Lay the roulades in seam-side down and sear for 3 minutes. Turn them and sear for 3 minutes more, then keep turning until the outside is evenly browned all over. Transfer the browned roulades to a plate.

Braise gently

Add the chopped onion and Carrots to the same pan and cook for 5 minutes, stirring up the browned bits from the bottom. Pour in the Beef Broth and add the Bay Leaf and Black Peppercorns, then nestle the roulades back in, cover, and simmer very gently for 30 minutes. Flip the roulades, cover again, and simmer for 30 minutes more, until the beef is tender.

Finish the sauce

Lift the roulades out to a plate. Let the sauce bubble uncovered for 5 minutes so it thickens slightly, then take the pan off the heat and stir in the Sour Cream until smooth. Remove the bay leaf and any peppercorns you notice, taste the sauce, and add a little more salt or black pepper if it needs it. Return the roulades just long enough to warm through.