Rolada śląska
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.
Polish
