Zrazy (Beef Rolls) with Mushroom Filling over Cauliflower Mash Polish Beef Rolls with Mushroom Filling

Bring a pot of salted water to a boil and cut the cauliflower into florets.

Finely chop the mushrooms and half the onion. Melt half the butter in a skillet and cook them with salt and pepper for 6 minutes until dry and golden. Stir in the chopped dill and let cool.

Lay the beef slices flat, season with salt and pepper, and spread a thin layer of mustard over each. Spoon a small amount of the mushroom filling onto each slice and roll up tightly, securing with toothpicks.

Heat the remaining butter in a large Dutch oven and brown the beef rolls on all sides, about 6 minutes.

Add the sliced remaining onion, pour in the beef broth, cover, and simmer over low heat for 30 minutes until the beef is tender.

Cook the cauliflower in the boiling water for 10 minutes until tender, then mash with butter, salt, and pepper.

Serve the zrazy over the cauliflower mash with the pan juices spooned over the adults' portions.