Stuffed Rolled Beef is one example of a Polish recipe which is many centuries old and elegant. I have purchased it at Polish Stores before ready made for reheating at home on nights when you do not want to cook but still want to eat real food.
Since my father had been working many hours the past two weeks and my husband has been missing friends since our move, I thought I could cheer them up with a dish that would appeal to any man. I am very glad that they appreciated it, as the dish took almost an hour to prep and all together about 2 1/2 hours to make.
2 lbs. Beef sliced and pounded very thin and cut into sections (should be about 8 pieces)
1/2 Sweet Onion, finely dices
5 tablespoons Breadcrumbs
4 tablespoons Butter
pinch of Salt & Pepper
2 tablespoons Butter and 1 tablespoon Flour for gravy
Combine the Onion, Breadcrumbs, Butter, and Salt and Pepper into a thick paste. Smear onto one side of Beef slice, being sure to leave a 1/2 inch edge with no filling. Roll up and secure closed with toothpicks*.
Roll in flour and brown on each side on high heat in oil, being sure to keep roll from falling apart. Drain off oil, add to pot and fill with water to the top of meat. Cover and cook on low for 1 1/2 hours.
After removing meat to set aside, in a seperate pot melt butter, combine with flour and pour into the broth created in cooking the meat. Cook for a few minutes until thickened. Serve with meat. We enjoy this dish with either beets or sweet peas and with mashed potatoes. If you like, you can add dill or parsley to the gravy.
* Be sure to keep track of how many toothpicks used and remove before serving, for safety.