Silesian roulades/Rolady śląskie
Immerse yourself in the delicious world of Silesian cuisine with our traditional Silesian roulades (Rolady śląskie)! These meat rolls are known for their full flavor and irresistible aroma. Juicy and delicious - just like grandma or mom used to make them. Juicy ham, hearty bacon, crunchy gherkins and tangy onions create a heavenly filling that is perfectly encased in a tender, golden-brown roasted meat coating. The matching gravy made from the gravy, bound with a dash of water and potato starch, rounds off the taste experience. Served with traditional red cabbage and Silesian dumplings, this dish is a real feast. Try our simple but incredibly tasty recipe and enjoy the full taste of Silesia right at home!
- 1.5 kg ham, approx. 6-7 slices
- 250 g bacon, cut into strips
- 2 onions, cut into strips
- 4-5 gherkins, cut into small pieces
- Mustard
- 150 g butter
- Pepper and salt
- 1 tbsp potato flour
- ½ glass of water
This is the secret to the taste of Silesian-style roulades.
Why do the roulades taste so good? What is grandma’s or mom’s secret taste? The recipe itself! To achieve the delicious taste and unique aroma, the meat must first and foremost be roasted to perfection. But the filling and preparation also play an important role.
Rolady slaskie, the Silesian roulades, must also be cooked thoroughly. A little tip? Simply turn the roulade often so that it is evenly browned when it first comes into contact with the fat. If the meat remains hard for too long (about an hour) and does not become soft, a glass of vodka is poured over it in some parts of Silesia.
There are also regional differences in the filling in Poland. Zrazy” are most often prepared with bacon, sausage, gherkins, onions or a dry bread crust.spices for the roulades? Mainly paprika, pepper and mustard.
Preparation
For the roulades
- First prepare the bacon, gherkins and onions. Cut everything into strips.
- Pound the meat flat with a meat tenderizer. A little tip? The meat should not be thicker than one centimeter. This makes it easier to roll up the roulades. Pounding the meat will ensure that the roulade cooks evenly.
- Turn the meat over and pat the other side flat too. Do not pound too hard so that there are no holes.
- Season the meat to taste. Leave some space around the edges so that the filling does not run out easily.
- Spread the bacon, gherkins and onions over the seasoned meat.
- Roll up the roulades. Use your thumb and index finger to pull the meat up a little at one end. Roll it up a little and push the filling inside with the other fingers. Fold both sides in slightly and continue rolling up the roulade.
- Tie the roulade with kitchen string so that it does not fall apart when roasting.
- Melt a knob of butter in the pan and place the roulades on the melted butter.
- Turn the roulades in the pan and fry on each side.
- Add a glass of water to the pan.
- Cover and simmer for approx. 90-120 minutes.
- Once cooled, place the roulades on a plate, leave to cool briefly and remove the string.
For the sauce
- Dissolve two spoonfuls of potato flour in half a glass of water.
- Add the potato flour to the fat in the pan.
- Mix everything together and bring to the boil. As soon as the sauce thickens, it is ready.
Matching side dishes:
The most popular side dishes include rosol, the Polish noodle soup, red cabbage and Silesian dumplings. This completes the traditional Silesian lunch.
