Roulades (Zrazy)

Name: Roulades (Zrazy)
Cook time: 110 min
Total time: 110 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 1 slice Beef Top Round; 0.5 TBSP Mustard; 1 slice Bacon; 0.5 medium Dill Pickles; 0.25 large Onion; 0.5 TBSP All-purpose Flour; 0.5 TBSP Vegetable Oil; 0.25 TBSP Butter; 0.125 large Onion; 0.25 Carrots; 100 ML Beef Broth; 0.5 Bay Leaf; 1.5 Black Peppercorns; 25 ML Sour Cream; 0 free Salt; 0 free 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, and tangy dill pick... Show more

4.0

•⏳1h 50min•👨‍🍳Medium

low calorie

low carb

keto

low sugar

comfort food

holiday/special occasion

eastern european

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.