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Zrazy (Poland)

An authentic recipe for traditional Polish Zrazy, highlighting thin beef cutlets wrapped around savory fillings and slow-cooked in a rich sauce.

Level Medium Prep 30 min Cook 90 min Servings 4 Score 4.9/10

Ready in

120 min

Makes 4 servings

Prep 30m

Cook 90m

Level Medium

About this recipe

An authentic recipe for traditional Polish Zrazy, highlighting thin beef cutlets wrapped around savory fillings and slow-cooked in a rich sauce.

Traditional Polish rolled beef cutlets stuffed with bacon, pickles, and onions, braised in a savory gravy.

Ingredients

Servings

Units

Main

800 g beef top round or sirloin (cut into thin cutlets)

Filling

6 strips bacon (sliced)
2 medium dill pickles (cut into thin long strips)
1 medium onion (sliced into thin strips)
3 tbsp mustard (spicy or Dijon)

Braising & Gravy

3 tbsp all-purpose flour (for dredging and thickening)
2 cups beef broth
2 tbsp lard or vegetable oil (for searing)

Seasoning

salt and pepper (to taste)

Equipment

Meat mallet For pounding cutlets
Skillet For searing rolls
Heavy-bottomed pot or dutch oven For braising
Kitchen twine For tying rolls securely

Instructions

Pound the beef cutlets thinly with a meat mallet and season with salt and pepper.
Spread a thin layer of mustard on each beef cutlet.
Place a strip of bacon, a piece of dill pickle, and a few slices of onion at one end of each cutlet.
Roll up the beef tightly around the filling and secure with kitchen twine or toothpicks.
Dredge the beef rolls lightly in flour and sear them in a skillet with lard or oil until golden brown on all sides.
Transfer the rolls to a pot, pour in beef broth, and simmer covered over low heat for 1.5 hours until the meat is fork-tender and a rich gravy forms.
90 min

Nutrition

Calories 410

Protein 38g

Carbs 12g

Fat 23g

Fiber 2g

Sugar 3g

Sodium 720mg

Serving Size 1 serving

Cooking Timeline

Prep 30 min

Cook 90 min

Total 120 min

Recipe Scorecard

Overall 9.3 /10

Expert 4.9 95% conf.

Taste 9.7
Presentation 9.2
Nutrition 8.0
Value 9.0
Instructions 9.2
Ingredients 9.2
Time Accuracy 9.0
Difficulty 7.5
Would Make Again 9.0

Expert Review

Reviewed by FindEdition Kitchen

Verdict

An exceptional, deeply flavorful Polish classic featuring tender beef and a savory, tangy filling.

Pros

Incredible savory depth
Tender melt-in-your-mouth meat
Rich gravy

Cons

Requires careful rolling and securing

Overview

Traditional Polish rolled beef cutlets stuffed with bacon, pickles, and onions, braised in a savory gravy.

AI Insights

Summary

An authentic recipe for traditional Polish Zrazy, highlighting thin beef cutlets wrapped around savory fillings and slow-cooked in a rich sauce.

Tips

Tie the beef rolls securely with kitchen twine so they hold their shape while braising
Use high-quality dill pickles to give the filling a pleasant tang that cuts through the rich gravy
Serve hot with plenty of the braising gravy poured over the top

Substitutions

Beef top round → Thin beef flank steak or pork cutlets
Lard → Unsalted butter or vegetable oil

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Flavors deepen even more when reheated the next day.

Pairing

Mashed potatoes or kasha
Shredded beetroot salad (ćwikła)

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FAQ

What should I serve Zrazy with?

They are traditionally served with kasha (buckwheat groats), mashed potatoes, or Silesian dumplings alongside pickled cucumbers or shredded beets (ćwikła).

Can I use pork instead of beef?

Yes, pork cutlets can be used, though beef is the traditional choice for classic Polish zrazy.