Zrazy Zawijane (Polish Beef Rolls in Gravy)
Thin slices of beef rolled around mustard, bacon, onion and dill pickle, then braised until tender in a rich paprika gravy.
- Time2 hr
- LevelMedium
- Costabout £2.88 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 261kcal
- 10.6gcarbs
- 4.1gof which sugars
- 15.6gfat
- 5.9gsaturates
- 19.2gprotein
- 2.3gfibre
- 1.9gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Lay the beef slices flat and season with black pepper. Spread each with a little mustard. Lay a bacon rasher on top, then a few onion slices and a strip of pickle.
- 2
Roll each slice up from the short end and tie with kitchen string, or fix with a cocktail stick.
- 3
Heat the oil in a large casserole over a high heat. Brown the rolls in batches for 2 minutes per side. Lift out onto a plate.
4 min - 4
Add the second sliced onion to the pan and cook for 5 minutes until soft. Stir in the paprika, then pour in the stock and scrape up the browned bits.
5 min - 5
Return the rolls to the pan with the bay leaves and allspice. Cover and simmer very gently for 1 hour 30 minutes, turning once, until the beef is tender.
90 min - 6
Mix the cornflour with the water, stir it into the gravy and simmer for 2 minutes until glossy. Remove the string, scatter with parsley and serve with mash or buckwheat.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
