Top 3 Polish Beef Cuts and Dishes

An authentic Silesian dish, rolada z modrą kapustą is a beef roulade served with a side of cooked red cabbage and potato dumplings. Traditionally, the beef roulade is filled with pickled cucumbers, bacon, sausages, onions, and mustard. It is first fried and then cooked in a sauce with spices and onions. Cooked modrą kapustą, or red cabbage, is lightly fried with onions and bacon, and then tossed with grated apples, vinegar, pepper, and salt. Also known as kluski śląskie, Silesian potato dumplings consist of boiled potatoes, flour, eggs, and salt. The beef roulade is served on a large plate with the cooked red cabbage and potato dumplings on the side, all drizzled with the cooking sauce and topped with freshly chopped dill. The dish is traditionally eaten on Sundays for dinner, but it is also often served at wedding receptions. It can be found in restaurants throughout the Silesian region.Expand

Zrazy wołowe zawijane is a traditional beef roulade consisting of thin beef slices which are wrapped around a filling, and then browned and braised. Although the method of preparation and the filling may vary, the beef slices are usually smeared with mustard and stuffed with bacon, pickles, and onions. Other variants of the dish call for stuffing the beef with sauerkraut, horseradish, breadcrumbs, or herbs, while an old variant of the dish calls for a filling of wild mushrooms and cream. Beef roulades are usually drizzled with the cooking sauce and can be served with a variety of accompaniments, including boiled rice, potatoes, beet salad, cabbage, buckwheat or barley kasha, Polish potato dumplings, or sour cream. Once eaten as a pre-hunting breakfast, this meat specialty is nowadays typically consumed as a main course, usually served for dinner. Reserved only for the Polish nobility in the past, nowadays, meat roulades can be found in almost all Polish restaurants across the country.Expand

Wołowina pieczona or roast beef is a Polish meat specialty. It is usually made with beef that is rubbed with dried herbs, seasoned with salt and pepper, and then roasted in a baking dish until tender and moist. The meat is sometimes soaked overnight in a marinade of mustard, dried herbs, garlic, and seasonings before cooking. It can also be slightly braised in a dry pan before it is roasted with chopped onions and carrots. The beef is cut into thin slices and typically served with the cooking sauce drizzled over it. This dish is usually eaten for lunch or dinner alongside steamed vegetables, fresh salads, or hard cheeses. Thin slices of roast beef go well in sandwiches, salads, spring rolls, or frittatas.Expand