Zrazy: Polish Stuffed Beef Roulades

Pound the beef slices thinly, to about 0.5 cm (0.2 inches) thickness. Season both sides with salt and pepper, then spread a thin layer of Dijon mustard on each slice. Halve the onion; finely chop one half for the stuffing and cut the other half into larger pieces for the sauce.

On each beef slice, place a slice of bacon, a small amount of finely chopped onion, and a few strips of dill pickle. Roll the beef tightly and secure it with toothpicks or kitchen twine. Dredge the rolls lightly in flour, shaking off any excess.

In a large, heavy-bottomed pot or Dutch oven, heat vegetable oil over medium-high heat. Sear the beef rolls on all sides until golden brown, about 2-3 minutes per side. Remove the beef from the pot. Add the remaining larger onion pieces to the pot and sauté until translucent, about 5 minutes. Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Return the beef rolls to the pot, ensuring they are partially submerged in the liquid. Cover and braise on low heat for 2-2.5 hours, or until the meat is incredibly tender. Check occasionally and add more broth if needed.

Once the meat is cooked, remove it from the pot and keep warm. Strain the sauce through a sieve for a smooth consistency, then return it to the pot. If desired, mix 1 tbsp of flour with a little cold water and stir into the sauce, whisking continuously until it thickens. Taste and adjust seasoning with salt and pepper. Return the beef rolls to the sauce and heat through.