Beef rolls with mushroom filling - photo 1
← Recipes

Beef rolls with mushroom filling

Pikantne Valentine's Day Main dishes 120 min Medium 14 wyświetleń ~50.04 PLN - (0)
Rate:
(0)
Start Cooking

Description

Beef roulades with mushroom filling are an elegant and aromatic dish, perfect for a romantic Valentine's dinner. Thin slices of beef wrapped around an intense filling made from a mixture of fresh mushrooms, onions, and garlic, gently sautéed and simmered in aromatic broth (with an option to add red wine). The dish combines the tenderness of the meat with the moist, umami-rich texture of the filling; it has a deep flavor, appetizing appearance, and an elegant, slightly glossy sauce glaze. Serve with mashed potatoes, Silesian dumplings, or delicate rice, and fresh parsley. Ideal for Valentine's Day due to its refined taste and impressive presentation.

Ingredients (15)

Servings:
4
  • Beef (for roulades) 600 g
  • Mixed fresh mushrooms (button + wild) 300 g
  • Onion 1 szt.
  • Garlic 3 ząbki
  • Butter 50 g
  • Rapeseed oil 30 g
  • Wheat flour (for dusting) 40 g
  • Beef broth 500 ml
  • Dried thyme 2 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 4 szczypty
  • Bay leaf 6.7 szt.
  • ✨ Opcjonalne
  • Smoked bacon 100 g
  • Red wine (for braising) 100 ml
  • Parsley 1 pęczek
💰 Szacowany koszt dania: ~50.04 PLN (12.51 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Take the meat out of the fridge about 20-30 minutes before preparation to reach room temperature. Pat the slices of meat dry with a paper towel. If the slices are thick, cut them horizontally in half to achieve a thickness of about 5 mm. Arrange the slices on a board and gently pound them with a meat mallet through plastic wrap, making short strikes across the entire surface — the goal is to flatten and obtain thin, tender slices.

Ingredients: Beef (for roulades)
Use a meat mallet and place the meat between two layers of foil or a baking sleeve to avoid tearing the fibers. Don’t hit too hard — the meat should flatten, not fall apart.

Preparation of the filling

2

Peel and finely chop the onion. Clean the mushrooms (do not soak; you can wipe them with a damp cloth) and cut them into small cubes. Peel the garlic and chop it very finely.

Ingredients: Mixed fresh mushrooms (button + wild), Onion, Garlic
For cutting, use a sharp knife about 20 cm long and a cutting board with a stable surface. Fine chopping allows for even filling without large pieces of mushrooms.
3

In a medium skillet, heat 15 g of butter and 15 g of canola oil over medium heat. Add the chopped onion and sauté for 4-5 minutes, stirring, until it becomes translucent and soft (not browned). Add the garlic and sauté for 30 seconds until fragrant. Add the sliced mushrooms and sauté for 8-10 minutes, until they release their juices and most of the liquid evaporates — the mushrooms should be lightly browned. If using bacon (optional), fry it first in a dry skillet for 4-5 minutes, drain excess fat, and add it to the mushrooms.

Ingredients: Butter, Rapeseed oil, Onion, Garlic, Mixed fresh mushrooms (button + wild), Smoked bacon
The best is a wide pan (diameter 26-28 cm), which allows the liquid to evaporate faster. You will recognize the mushrooms are ready when there is no longer a large amount of liquid water, and the pieces are slightly browned.
4

When the mushrooms are soft and there is no excess liquid, season the filling with salt (about 1 pinch), pepper (1 pinch), and 1/2 teaspoon of dried thyme. Mix and set aside to cool — the filling should be warm but not hot, so it doesn't "cook" the meat while wrapping.

Ingredients: Mixed fresh mushrooms (button + wild), Salt, Black pepper, Dried thyme, Smoked bacon
Taste the filling with a small teaspoon — the flavors should be pronounced but not overly salty. If you used bacon, reduce the amount of salt.

Shaping the rolls

5

On the flattened beef slices, evenly place the filling in the center: about 60-75 g of filling for each slice (for 600 g of meat, this will allow for 4-6 rolls depending on the size). Leave about 1 cm of free edge. Roll the slices tightly — first folding the shorter edge, then roll it up like a roulade. Secure the edges with a toothpick or tie with kitchen twine.

Ingredients: Beef (for roulades), Mixed fresh mushrooms (button + wild)
Use your hands or a spoon to evenly spread the filling. Do not add too much filling, as the roll may fall apart during braising. Make sure the rolls are tightly rolled.

Preparation for frying

6

Heat a wide skillet or saucepan over medium-high heat and pour in the remaining 15 g of oil and 15 g of butter. In the meantime, lightly dust the roulades on the outside with flour — shake off the excess.

Ingredients: Rapeseed oil, Butter, Wheat flour (for dusting)
The best is a heavy-bottomed pan (cast iron or stainless steel). Dusting with flour should be light — too much flour will create lumps in the sauce.

Searing

7

Sear the rolls in a hot pan for 2-3 minutes on each side until they have a golden-brown, slightly crispy crust. Turn them gently to avoid damaging the seams. After searing, transfer the rolls to a plate and set aside.

Ingredients: Beef (for roulades), Wheat flour (for dusting), Rapeseed oil, Butter
For flipping, use kitchen tongs or two spatulas. Do not squeeze the meat while frying, as it will release juices and lose its juiciness.

Deglazing (optional)

8

If you are using red wine: pour 100 ml of wine into a hot pan, gently scraping the browned bits from the bottom (deglazing). Cook for 1-2 minutes over high heat until the alcohol partially evaporates and the flavor concentrates.

Ingredients: Red wine (for braising)
Use a wooden spoon to scrape the flavors from the bottom of the pan. If you are not using wine, skip this step.

Stewing

9

Place the roulades back in a wide pot or baking dish. Add beef broth to cover the roulades about 2/3 of the way up (about 500 ml). Add the bay leaf and the remaining thyme. Bring to a boil over medium heat, then reduce the heat to low and cover. Simmer for 50-60 minutes, until the meat is tender — check with a fork: it should easily penetrate the meat and slide out slightly.

Ingredients: Beef (for roulades), Beef broth, Bay leaf, Dried thyme
Use a pot with a lid or a heatproof dish. Stewing at too high a heat will cause the meat to toughen; a low, steady temperature yields tenderness.

Finishing the sauce

10

When the meat is tender, remove the rolls to a warm plate and cover with foil. Leave the sauce on the stove and cook over higher heat for 3-5 minutes to slightly reduce the liquid. If the sauce is too thin, you can add 1 tablespoon of flour dissolved in 2 tablespoons of cold water (a total of 30 g of flour + 30 ml of water) and mix vigorously — cook for 2-3 minutes until it thickens. Season with salt and pepper to taste.

Ingredients: Wheat flour (for dusting), Salt, Black pepper
To thicken, use a strainer to strain the sauce for smoothness. If lumps have formed, strain through a fine sieve or use a hand whisk.

Serving

11

Transfer the roulades to plates, drizzle with a few tablespoons of thick sauce. Sprinkle with finely chopped parsley (optional). Serve immediately with your choice of side: mashed potatoes or dumplings.

Ingredients: Parsley, Beef broth
Use a large, flat plate to beautifully display the rolls and sauce. The serving should be hot — you can gently warm the plates in the oven for 5 minutes at 60°C.

Final tips

12

Remove the toothpicks or kitchen twine before serving. If the sauce is very greasy, chill it briefly and remove the hardened fat from the surface before reheating and serving.

Always check the final seasoning of the sauce. A small teaspoon of balsamic vinegar or lemon juice (no more than 5-10 ml) can add a pleasant acidity if the sauce is too heavy.

Fun Fact

💡

Zrazy have their roots in Central European cuisine and were traditionally prepared as thin slices of meat stuffed with filling (meat, mushroom, or vegetable), then rolled up and braised. The name 'zraz' comes from the way the meat is rolled.

Best for

Walentynki Romantyczna kolacja Święta rodzinne

Tips

🍽️ Serving

Serve the roulades hot, with a glossy sauce. Accompany them with delicate mashed potatoes, Silesian dumplings, or roasted rosemary potatoes. For a flavor contrast, add a light, slightly sour coleslaw made from cabbage or beets.

🥡 Storage

Store the roulades and sauce in an airtight container in the refrigerator for up to 3 days. Heat slowly over low heat, adding a little broth to prevent the sauce from drying out. You can also freeze individual roulades (without the potato addition) for up to 2 months; thaw in the refrigerator overnight and heat slowly.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Onion soup with gruyère cheese 90 min

Onion soup with gruyère cheese

Valentine's Day
Broccoli cream with toasted almonds 45 min

Broccoli cream with toasted almonds

Valentine's Day
Pork Gyros 60 min

Pork Gyros

Main dishes
Pea soup with mint 40 min

Pea soup with mint

Valentine's Day
Tomato soup with basil pesto 60 min

Tomato soup with basil pesto

Valentine's Day
Mushroom soup with dumplings 90 min

Mushroom soup with dumplings

Valentine's Day

Recipe Categories

Valentine's Day
Valentine's Day

Valentine's Day is a special occasion when love and romance intertwine in culinary delights. It's a time when couples celebrate their feelings, often around a shared table. Traditionally, on this day, dishes are prepared that not only please the palate but also create a magical atmosphere. A red ...

See all recipes in this category
Main dishes
Main dishes

Main courses are the heart of every meal - hearty, nutritious, and full of flavor. In this category, we present a rich selection of recipes for lunches and dinners that will satisfy even the most discerning palates. From classic Polish pork chops to aromatic chicken dishes, to exquisite steaks an...

See all recipes in this category
Reklama