Entree: Poland – Mazovia / Warsaw – Sztuka Mięsa (A Polish-style beef roulade stuffed with bacon, onion, and pickles, braised in a rich savory gravy)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 1 boneless beef top round, butterflied and pounded thin, approx. 1.5 lb (680 g)
- 6 slices bacon, approx. 6 oz (170 g) total
- 3 small dill pickles, sliced
- 1 medium onion, thinly sliced
- 2 tbsp (30 ml) Polish mustard
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) butter
- 1 cup (240 ml) beef broth
- 2 bay leaves
- 6 whole allspice berries
- Salt and freshly ground black pepper to taste
- Kitchen twine for tying

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Lay the pounded beef flat, season with salt and pepper, and spread mustard evenly over the surface.
2. Layer bacon slices, then spread sliced onion and pickle slices in a strip down the center. Roll tightly from one long side into a roulade and tie firmly with kitchen twine at 1–1.5 inch (2.54 to 3.81 cm) intervals.
3. Heat oil and 1 tbsp (15 ml) butter in a heavy skillet over medium-high heat. Brown roulade on all sides until well-seared, about 8–10 minutes total; transfer to a plate.
4. Reduce heat to medium, add remaining butter, and sauté any remaining onions until golden. Pour in beef broth, scraping up browned bits, then add bay leaves and allspice.
5. Return roulade to the pan, cover, and simmer gently for 1–1.5 hours until meat is tender, turning occasionally.
6. Remove roulade and keep warm. Strain pan juices into a small saucepan; simmer to reduce and adjust seasoning. Slice roulade crosswise, arrange on a platter, and spoon the reduced gravy over slices before serving with boiled potatoes or kluski.

1. Lay the pounded beef flat, season with salt and pepper, and spread mustard evenly over the surface.
2. Layer bacon slices, then spread sliced onion and pickle slices in a strip down the center. Roll tightly from one long side into a roulade and tie firmly with kitchen twine at 1–1.5 inch intervals.
3. Heat oil and 1 tbsp butter in a heavy skillet over medium-high heat. Brown roulade on all sides until well-seared, about 8–10 minutes total; transfer to a plate.
4. Reduce heat to medium, add remaining butter, and sauté any remaining onions until golden. Pour in beef broth, scraping up browned bits, then add bay leaves and allspice.
5. Return roulade to the pan, cover, and simmer gently for 1–1.5 hours until meat is tender, turning occasionally.
6. Remove roulade and keep warm. Strain pan juices into a small saucepan; simmer to reduce and adjust seasoning. Slice roulade crosswise, arrange on a platter, and spoon the reduced gravy over slices before serving with boiled potatoes or kluski.