Rolada śląska
Rolada śląska: Silesian beef rolls with bacon, pickled cucumber and onion in a dark gravy
Sunday lunch in Upper Silesia follows a fixed and much-loved pattern: rosół first, then rolada with kluski śląskie dumplings and braised red cabbage, a trio known locally as the 'holy trinity'. Thin slices of beef topside are spread with mustard and rolled around smoked pork bacon, a strip of pickled cucumber and onion, then browned and braised until meltingly tender in a deep brown gravy that soaks into the dumplings. The pickle gives a sour, salty bite in every slice. Skimping on the browning is what most often lets cooks down; that crust is where the gravy gets its colour and depth. Chef's tip: pound the beef evenly to about 5 mm thick and roll tightly from the narrow end, so the filling stays sealed inside and every slice shows a neat spiral.
- Total time
- 120 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the rolls
- 1 tsp salt
- ½ tsp black pepperfreshly ground
- 4 tsp mild mustard
- 8 smoked streaky pork baconrashers
- 2 pickled cucumbers (dill pickles)quartered lengthways
- 1 onioncut into thin wedges
- 3 tbsp plain flour
- 3 tbsp vegetable oil or lard
For the gravy
- 1 onionfinely chopped
- 3 cups beef stockhot
- 1 tbsp cornflour (optional)mixed with 2 tbsp cold water
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Method
0/9 doneStep 1: Lay the 4 beef topside slices (about 150 g each) between two sheets of cling film and pound with a meat mallet to an even 5 mm. Season with the 1 tsp salt and ½ tsp black pepper.
6 minStep 2: Spread each slice with the 4 tsp mild mustard, lay two rashers of 8 smoked streaky pork bacon on top, then a strip of 2 pickled cucumbers (dill pickles) and a few wedges of 1 onion at the narrow end.
6 minStep 3: Roll up tightly from the filled end, tucking in the sides, and secure with cocktail sticks or kitchen string. Dust the rolls all over with the 3 tbsp plain flour and shake off the excess.
6 minStep 4: Heat the 3 tbsp vegetable oil or lard in a heavy casserole over a medium-high heat. Brown the rolls for 8–10 minutes, turning, until dark brown on every side. Lift them out.
10 minStep 5: Lower the heat to medium and fry the 1 onion in the same fat for 6 minutes, scraping up the brown bits, until golden.
6 minStep 6: Pour in the 3 cups beef stock, add the 2 bay leaves and 4 allspice berries, return the rolls and bring to a gentle simmer.
4 minStep 7: Cover and braise on a low heat for 1 hour 15 minutes, turning the rolls halfway, until a skewer slips into the beef with no resistance. The bacon inside will be fully cooked by then.
75 minStep 8: Lift out the rolls and remove the sticks or string. Boil the gravy for 3 minutes; if you like it thicker, whisk in the 1 tbsp cornflour and simmer 1 minute until glossy. Taste for salt.
4 minStep 9: Return the rolls to the gravy to warm through, then serve whole or halved with plenty of gravy, kluski śląskie and red cabbage.
3 min
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 44 g
- Carbs
- 12 g
- Fat
- 26 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does rolada śląska take?
- About 120 minutes in total: 30 minutes to prepare and 90 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of pickled cucumbers (dill pickles)?
- Courgette, same weight (in salads, use young ones).
- What can I use instead of onion?
- 2 shallots per onion.
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