dinner · dairy-free
Polish beef rolls with pickle and mustard
Thin beef steaks rolled around dill pickle, mustard and onion, then browned and braised in beef stock. A Polish dish where the filling flavors the gravy.
- Time
- 45min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Pound the steaks to about 3 mm (1/8 in) thick. Slice the pickle and onion.
-
2
Spread the mustard over the beef, lay on the pickle spears and a few onion slices, then roll up and secure with toothpicks.
-
3
Heat the oil in a wide pan and brown the rolls on all sides.
-
4
Pour in the beef stock, add the black pepper, cover and braise gently for about 30 minutes, until the beef is fork-tender.
-
5
Remove the toothpicks and spoon the pan juices over the rolls.
