Zrazy Zawijane (Stuffed Beef Rolls) with Buckwheat and Beet Salad Stuffed Beef Rolls with Buckwheat and Beets

Preheat the oven to 180°C. Bring a medium pot of salted water to a boil over high heat.

Slice the beef top round into 6 thin pieces (about 1 cm thick). Place each between two sheets of plastic wrap and pound with a rolling pin to 5 mm thickness.

Finely dice 1 onion and the dill pickles. In a small bowl, mix together the onion, pickles, 1/2 tsp salt, 1/4 tsp pepper, and allspice.

Place a spoonful of the filling on each beef slice, roll tightly, and secure with toothpicks. Season the outside with remaining salt and pepper.

Heat the vegetable oil in a large ovenproof skillet over medium-high heat. Sear the rolls for 2–3 minutes per side until browned. Add the remaining onion (sliced), bay leaf, and beef broth. Bring to a simmer.

Cover the skillet and transfer to the oven. Braise for 25 minutes until the beef is tender (internal temperature 85°C).

While the rolls braise, cook the buckwheat: add groats to the boiling water, reduce heat to low, cover, and simmer for 15 minutes until tender. Drain if needed.

Peel and dice the beets into 1 cm cubes. In a small saucepan, cover beets with water, add vinegar and a pinch of salt. Simmer for 10 minutes until tender. Drain and stir in 1 tbsp butter and 2 tbsp sour cream. Keep warm.

Remove rolls from oven. Stir remaining sour cream into the skillet sauce. Serve the rolls with buckwheat and beet salad.