Hi Anna, I am from the south in America. I grew up in Michigan, a lot of diffrent nationalities there. I have a lot of polish friends and I love that I found your channel and can now fix some of the great foods that I ate at friends homes. Thank you. Love your show and your family. Keep up the wonderful work, it is appreciated.❤ My mom made a beef roll that had carrots and parsnips strips, onion, red peppers in it with mushroom gravy. We ate it with mashed potatoes or potato dumplings and sweet pickles on the side.
Hello Anna, I married an English born Polish girl 55 years ago and we're still married. Her parents came to the UK after WWII and her mother taught me how to make some of the dishes we enjoyed at her house when we visited on Sundays. My wife is not able to cook anymore due to illness and so I put those early lessons from Babcha to good use. I just discovered your channel and am picking up extra tips and also enjoy your sense of humour and relaxed attitude to cooking.
I'm so happy to have found your videos. My Polish mother in law didn't leave many of her recipes for my children but yours are very very similar to hers. My daughter is a chef and is going to be thrilled. PS, you joke about your English sometimes, but it's excellent!
We've adopted the German name "Rouladen" ...we roll them in flour before frying, this will thicken and enrich the gravy. Put toothpicks in lengthwise, so they're out of the way. Bake them in the oven, removing the lid at least 30 minutes before done, it makes the gravy darker, and because we fried them with flour in the beginning, the gravy is thicker already. I count my toothpicks, to make sure all are removed at the end.
Yes, I learned to make them like that too. My (Polish)mom used carrot and celery instead of pickle, her brother made the pickle stuffing. His daughter in law made a short cut. Using 2 thin round steaks, lay one in the roaster next layer the stuffing, finally the second steak. Seasoned and mushroom gravy added, sealed and roasted. Lazy roll-up.
Hi Anna, I really enjoying your videos. I left Poland (Gdansk) when I was 16 and still crave this rich historic cuisine. I have been experimenting and adopting it to the American table. Thank you for reminding me about "angielskie ziele". my Mom used it in everything. So, after watching your video, I went to the store and bought a jar, and will add it to a mushroom sauce I made for an eye of the round roast. I roast it in dry heat, and then in light steam for a couple more hours. Reminds me of my Moms roast, especially good when served with mushroom sauce, Kasza, mizeria and grated beets. Found really good dried mushrooms here in the US by Lowell, "Borowik Szlachetny" It is in small jars. 1 LB of mushrooms is a bit much, but these small jars of quality mushrooms are perfect. Anyway, thank you for posting these. I find them very inspiring and enjoyable to watch. Best of Wishes to you!
Meregen, welcome to the channel! I'm glad I can share our food culture with you, stay tuned and search around my channel and website to find more! Thanks for watching.
My great grandmother (we called her Busia) made a beef roll stuffed with ground pork and finely chopped onions (salt ands pepper of course) in a brown gravy. I still make it - did so today! Your version looks delicious too.
YUMMMMM ! have had these in restaurants, Mom (Dominiczak) used to make a similar dish... she used a big slab of round steak and rolled it into a log, stuffed with a bread stuffing.....thick brown gravy.....
My mom used to roll the tenderized steak with bacon onions and peppers. Instead of toothpicks she used to tie them with butchers twine. I really like adding the pickle. Thank you for that tip. Pra babcia, babcia and Dziadek came over on the boat and my mom made all of the recipes from them. I remember her walking around our and my Cioci’s yard picking leaf’s for soup.
Thank you for posting!! I’m polish, born and raised in Brooklyn NY, I love polish food and I love learning to make polish dishes, my husband is West Indian and he loves polish food too. It’s hard learning to cook over the phone with my mama lol I love your videos! I’m going to make a couple things from your channel
Oh my, this looks soooooo good! There was a place in Western New York "Sloan Deli" that did make these but I don't think the filling is the same. They just called them rolled steak. I will try to make this with kapusta & mashed potatoes with rye bread & butter. Sounds like a plan! Thanks for your recipe, God Bless & stay safe!
We make Rollatin…which is similar…tenderized round steak cut in wedges with onion and bacon rolled, dipped in flour then browned in oil…water added cook an hour or so…yummy
I make a similar version my mom called it pig in a blanket we use thin sliced round steak fry up bacon onion and garlic place the mixture on the meat roll them up brown them in a fry pan and place in a crock pot add mushrooms potatoes and carrots in a brown gravy cook till tender and enjoy
That one time my aunt put way too much marjoram in the stuffing, it soaked up the protein from the meat and turned into a beefy marjoramy paste that was the best thing ever.
My version of zrazy (from my Polish friend, Alicja) has thin carrot slices and dried mushrooms inside the rolls. Also, rolling in flour before frying makes the sauce thicker at the end. Smacznego!
Yes flour before frying is a must imo more delicious yum yums to deglaze from the bottom of the pan and if you plan on making a flour roux you can skip that step...
These look delicious!! Our family made a version of these using cubed beef steaks and a filling of mushrooms, onions, bacon and bread cubes. Rolled up and held together with toothpicks and then fried. Gravy added when ghey were finished cooking. So good. Pickles on the side. 😊😎😊😍❤❤❤👍👍👍
My Dad is Polish and grew up in Chicago Illinois. His aunts made a similar dish. We loved it and Mom got the recipe. You use the same beef, onion, and bacon, but we used horseradish instead of the mustard. The bacon was slightly pan fried before it was rolled, and we didn’t use the pickle. I’m not sure if this is a different recipe or not. Next time I will try your version. I like pickles. Thank you for the recipe.
I can’t wait to make this for my husband! It looks so delicious. My Grandpa was polish and my Grandma learned to cook from his family so I grew up eating her stuffed cabbage, fried cabbage and potato dumplings, lots of pierogis! She didn’t write down her recipes and now that she’s gone I wished I would have payed better attention when she cooked. I’m so happy I found your cooking channel . Can’t wait to see what other recipes I can make from watching your videos ! 💕
We (my husky Hubs and I) are planning on making your kielbasa next week, how long should we plan on to complete that task? I am so excited I have found your RUclips channel!! I am only 2and generation from Poland/Russian. But have no clue from what region, as I was never taught the language. And mom never got much history from her family.
In Canada, we usually call it Rouladen (German extraction), probably because it's easier to say than Zrazy Zawijane. Your mustard is in a small mason jar. Did you make it yourself?
Just found this. Here in Florida USA, lot's of cooking going on due to covid, "let's cook". Why not. Wanted to make pieroges, so that's how I came across your site. Been binging on all your videos instead. Just wanted to mention, I seen that dogfood & water dish... show us your dog??? Love you, thoroughly enjoyable watching you cook. Tomorrow, pieroges.
We made both this roll with pickles and an Americanized version using round steak strips or veal wrapped around the fat from the edges of round steak or bacon fat strips. I have also eaten beef rolls made with a bread stuffing rolled in or spinach mix, but never made those myself. Your rolls look delicious.
Well hi there! I don’t blame you, I love mine. Here’s where to get one www.polishyourkitchen.com/t-shirt-shop/#!/polish+your+kitchen+pyk+support+design+men+gr-A5f5fa1621cbf3a3c0e001305?productType=1186&sellable=ekmExxORMBulqVp38agX-1186-35&appearance=2&size=29
Hi, Anna. I really like your channel. The more episodes I watch the more I'm hooked. I love your Fridays, too, when you take us along your next adventure. Susie
Zrazy are made with slonina (backfat) not bacon ...and no oil please but smalec (lard) . 15:57 is that stock hot or cold ? Never pour cold liquid over hot meat.That the reason for it 17:20.
Great video. Watched it with my polish mom and she said it was 99%, except instead of thickening the sauce at the end, she said you could roll all the meat into some flour before cooking and it will achieve a similar result in the end Btw, which cut of beef did you use for this?
I think our US bacon is different than in Poland. I am going to try this recipe just frying the bacon a little to get it started and flavorful. Thans Anna - will let you know how mine turns out. John Bakaszinski
As I was watching this it occurred to be an English/Polish combo verbiage moment: BLENDOWACH, BLENDOVANIE Those were the days and I watch your recipes with keen interest. I try to recapture some of the crap from my childhood.
My mom beaten the slices of beef and seasoned it with salt, pepper and bit of garlic over night then she did similarly as this lady does on video, then we don't need use mustard to elevate the taste
Polish food is healthy!. I grew loving all flavors & dinners. How do you make city chicken- pork & veal? Or pork, veal, & beef? Enjoy your cooking the original polish way. Would like some polish music as a background flavor. Thanks!
Ok Ok lets not argue where it came from and who made it first, LETS EAT. Australian born father who makes them for his daughter and son. and yes i will be making them this week after watching your Video. Yum. Aust beef, Polish Ogorki, French Mustard etc etc Lets eat.
I don't remember beef rolls in America. Would you be so kind to slowly in Polish what you are preparing so those of us who aren't Polish can learn. Dziękuję Ci bardzo
The United States is an ethnic melting pot. We grew up having this dish but it’s a toss up as to whether it’s origins were Polish or German; Polish father, German mother.
Yes, so is Europe, for sure. People moved around enough that those cultures crossed over back and forth. We share many recipes with the East, as well as the West. Sometimes they take on a bit different spin and sometimes they just stay true.
In the "old days" on farms in Poland like other European countries when "ELZBIETA" reached the end if her "calving" and thus "milking" career she'd serve her final duty and either be butchered by the farmer himself or be sold off to a professional butcher who'd do it and reap the profits from his very bloody, brutal trade. (I know, I KNOW! Spoken like a REAL "city slicker" right? You'd NEVER believe that I am the son of TWO farmers, eh? One a tenant the other an actual land owner!
Sorry, but there´s NO significant difference between the germanic and the slawic culture or zivilisation, it´s european ! Your "beef rolls" are not better than ours ( I grew up in Berlin for half hundred years ), they´re exactly the same ! -->delicious ! Although: I miss the Tomato paste in the sauce. But it seems that every family has slightly different recipies, it doesn´t depent on the nation. "Rouladen" is french origin ! Rotkohl ( red cabbage ) is a must. As is Knödel ( tchech-->knedlik ). And in polish ?
Second generation pole raised in Detroit Michigan. I was taught to cook from my mom and her sisters. Later my husbands grandmother took me under her wings and taught me many tricks I do traditional polish dishes especially for holidays. My nieces and children are following the polish traditions so I have had to one of them write out the recipe since none are written down. Love zarzuela and we make them often. We also make a meat stuffing or sautéed onions for the filling
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In America, my German grandparents made this as Rouladen. Usually with beef, but sometimes with pork. The rolls were tied up with string.
You make me SO PROUD to be of Polish decent ❤😊 you cook like me!!😊
Hi Anna, I am from the south in America. I grew up in Michigan, a lot of diffrent nationalities there. I have a lot of polish friends and I love that I found your channel and can now fix some of the great foods that I ate at friends homes. Thank you. Love your show and your family. Keep up the wonderful work, it is appreciated.❤
My mom made a beef roll that had carrots and parsnips strips, onion, red peppers in it with mushroom gravy. We ate it with mashed potatoes or potato dumplings and sweet pickles on the side.
Hello Anna, I married an English born Polish girl 55 years ago and we're still married. Her parents came to the UK after WWII and her mother taught me how to make some of the dishes we enjoyed at her house when we visited on Sundays. My wife is not able to cook anymore due to illness and so I put those early lessons from Babcha to good use. I just discovered your channel and am picking up extra tips and also enjoy your sense of humour and relaxed attitude to cooking.
I'm so happy to have found your videos. My Polish mother in law didn't leave many of her recipes for my children but yours are very very similar to hers. My daughter is a chef and is going to be thrilled. PS, you joke about your English sometimes, but it's excellent!
We've adopted the German name "Rouladen" ...we roll them in flour before frying, this will thicken and enrich the gravy. Put toothpicks in lengthwise, so they're out of the way. Bake them in the oven, removing the lid at least 30 minutes before done, it makes the gravy darker, and because we fried them with flour in the beginning, the gravy is thicker already. I count my toothpicks, to make sure all are removed at the end.
Yes, I learned to make them like that too. My (Polish)mom used carrot and celery instead of pickle, her brother made the pickle stuffing. His daughter in law made a short cut. Using 2 thin round steaks, lay one in the roaster next layer the stuffing, finally the second steak. Seasoned and mushroom gravy added, sealed and roasted. Lazy roll-up.
That is what I have had in America is the Rouladen, a german dish with beef, pickles,mustard and deep fried with a white pepper gravy
Dziekujemy , moja Mama zawsze mi robila Zrazy, nareszcie bede mogl zrobic prawawdziwe Zrazy
Good morning from Puerto Vallarta! I really enjoy watching and listening to you! You are a very beautiful lady! I wish you all a very Merry Christmas!
Hi Anna, I really enjoying your videos. I left Poland (Gdansk) when I was 16 and still crave this rich historic cuisine. I have been experimenting and adopting it to the American table. Thank you for reminding me about "angielskie ziele". my Mom used it in everything. So, after watching your video, I went to the store and bought a jar, and will add it to a mushroom sauce I made for an eye of the round roast. I roast it in dry heat, and then in light steam for a couple more hours. Reminds me of my Moms roast, especially good when served with mushroom sauce, Kasza, mizeria and grated beets. Found really good dried mushrooms here in the US by Lowell, "Borowik Szlachetny" It is in small jars. 1 LB of mushrooms is a bit much, but these small jars of quality mushrooms are perfect. Anyway, thank you for posting these. I find them very inspiring and enjoyable to watch. Best of Wishes to you!
Looks amazing! I want to try it. I love your presentation. Keep up the great work!
You 2 are the best. Learned how to make so much more then just pierogies and gawumpki
The pickle here is key! I love it! I usual make sure I have pickles on the side too!
Thanks for posting this video, I'm Filipina living in Poland , and this is one of my favorite Polish dish.
Meregen, welcome to the channel! I'm glad I can share our food culture with you, stay tuned and search around my channel and website to find more! Thanks for watching.
This looks delightful, thank you.
My great grandmother (we called her Busia) made a beef roll stuffed with ground pork and finely chopped onions (salt ands pepper of course) in a brown gravy. I still make it - did so today! Your version looks delicious too.
.These are one of my Favourite Polish dishes, thanks Anna , nice video!
YUMMMMM ! have had these in restaurants, Mom (Dominiczak) used to make a similar dish... she used a big slab of round steak and rolled it into a log, stuffed with a bread stuffing.....thick brown gravy.....
My mom used to roll the tenderized steak with bacon onions and peppers. Instead of toothpicks she used to tie them with butchers twine. I really like adding the pickle. Thank you for that tip. Pra babcia, babcia and Dziadek came over on the boat and my mom made all of the recipes from them. I remember her walking around our and my Cioci’s yard picking leaf’s for soup.
Thank you for posting!! I’m polish, born and raised in Brooklyn NY, I love polish food and I love learning to make polish dishes, my husband is West Indian and he loves polish food too. It’s hard learning to cook over the phone with my mama lol I love your videos! I’m going to make a couple things from your channel
I hope you keep watching!😊
then eat " pyry z gzikiem"...))
Wonderful and thank you for another great video recipe
I will add this to my recipes and make it often. Thank you.
Oh my, this looks soooooo good! There was a place in Western New York "Sloan Deli" that did make these but I don't think the filling is the same. They just called them rolled steak. I will try to make this with kapusta & mashed potatoes with rye bread & butter. Sounds like a plan! Thanks for your recipe, God Bless & stay safe!
Italian Beef bracciole It’s another kind of beef roll that I’m familiar with
Same here. This Style sounds good.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
Nice channel keep the video's and recipes coming
Cabbage rolls are great with pierogis! I'll have to try this beef rolls! Thanks for sharing
Great show i love the frown while you cook,it shows your serious love for cooklng,like my Babcia
Oh yes, the frown. This is serious stuff I’m doing. 😆😊
This is another variation on German meat rolls so I am happy thanks
We make Rollatin…which is similar…tenderized round steak cut in wedges with onion and bacon rolled, dipped in flour then browned in oil…water added cook an hour or so…yummy
looks lovely will try for my birthday i’m power watching you as i sit in a airport layover 6 hours on my way back to canada love your channel
Best six hours of you life ;) Thanks for watching!
I make a similar version my mom called it pig in a blanket we use thin sliced round steak fry up bacon onion and garlic place the mixture on the meat roll them up brown them in a fry pan and place in a crock pot add mushrooms potatoes and carrots in a brown gravy cook till tender and enjoy
We called it rouladen- sometimes with or without pickles depending on who made it as our family is Alsatian/Bohemian.
That one time my aunt put way too much marjoram in the stuffing, it soaked up the protein from the meat and turned into a beefy marjoramy paste that was the best thing ever.
These look amazing!! Love you guys's arm tats! Very cool!
My version of zrazy (from my Polish friend, Alicja) has thin carrot slices and dried mushrooms inside the rolls. Also, rolling in flour before frying makes the sauce thicker at the end. Smacznego!
Yes flour before frying is a must imo more delicious yum yums to deglaze from the bottom of the pan and if you plan on making a flour roux you can skip that step...
Sounds delicious!😊
Our family makes them with a stuffing for the inside mixture.
Smaczne!
These look delicious!! Our family made a version of these using cubed beef steaks and a filling of mushrooms, onions, bacon and bread cubes. Rolled up and held together with toothpicks and then fried. Gravy added when ghey were finished cooking. So good. Pickles on the side. 😊😎😊😍❤❤❤👍👍👍
Germany, this is Rouladen soooo good!!!!
My Dad is Polish and grew up in Chicago Illinois. His aunts made a similar dish. We loved it and Mom got the recipe. You use the same beef, onion, and bacon, but we used horseradish instead of the mustard. The bacon was slightly pan fried before it was rolled, and we didn’t use the pickle. I’m not sure if this is a different recipe or not. Next time I will try your version. I like pickles. Thank you for the recipe.
I can’t wait to make this for my husband! It looks so delicious. My Grandpa was polish and my Grandma learned to cook from his family so I grew up eating her stuffed cabbage, fried cabbage and potato dumplings, lots of pierogis! She didn’t write down her recipes and now that she’s gone I wished I would have payed better attention when she cooked. I’m so happy I found your cooking channel . Can’t wait to see what other recipes I can make from watching your videos ! 💕
That looks good
I just ordered your cook book, it will be here Thursday!! Next is to order that apron for myself, my daughter and soon to be daughter in law!!
Thank you 🥰I’m so happy😊🥰 and grateful for your support.
We (my husky Hubs and I) are planning on making your kielbasa next week, how long should we plan on to complete that task? I am so excited I have found your RUclips channel!! I am only 2and generation from Poland/Russian. But have no clue from what region, as I was never taught the language. And mom never got much history from her family.
thank you!! A tee shirt with "Polish Trio" or "Fat is Flavor" .... I would buy them both!!! Love your videos.
I love both of these ideas!!😲 why didn’t I think of that!?🤦♀️ I will design them both.😊
@@PolishYourKitchen Tak! Fat is Flavor t-shirt.
In Canada, we usually call it Rouladen (German extraction), probably because it's easier to say than Zrazy Zawijane. Your mustard is in a small mason jar. Did you make it yourself?
We share many recipes with our neighbors, our version is just better 😉😊
Ps. I did not make the mustard 😊
I think I’ll make these tomorrow night. 🥰
Just found this. Here in Florida USA, lot's of cooking going on due to covid, "let's cook". Why not. Wanted to make pieroges, so that's how I came across your site. Been binging on all your videos instead. Just wanted to mention, I seen that dogfood & water dish... show us your dog??? Love you, thoroughly enjoyable watching you cook. Tomorrow, pieroges.
Lucy does make some minor appearances in some of the videos, but we will make sure to introduce her soon! Thanks for watching.
I'm part Polish and never knew hiw much pickles are used in recipes.
We made both this roll with pickles and an Americanized version using round steak strips or veal wrapped around the fat from the edges of round steak or bacon fat strips. I have also eaten beef rolls made with a bread stuffing rolled in or spinach mix, but never made those myself. Your rolls look delicious.
Thank you, I hope you try my version. Yours don’t sound bad either. 😋
Growing up we ate beef rolls stuffed with a bread stuffing. But these rooms look delicious will need to try.
WHAT IF YOU TIED THEM WITH STRING
Smoked bacon gives special flavor. I’m using slonina 😌
Looks Wonderful. 🇬🇧🇵🇱❤
I’ve never had this 😊
Hey Mark! Want a PYK Apron you design for men!
Well hi there! I don’t blame you, I love mine. Here’s where to get one www.polishyourkitchen.com/t-shirt-shop/#!/polish+your+kitchen+pyk+support+design+men+gr-A5f5fa1621cbf3a3c0e001305?productType=1186&sellable=ekmExxORMBulqVp38agX-1186-35&appearance=2&size=29
Interesante. Se ve muy rico
Hi, Anna. I really like your channel. The more episodes I watch the more I'm hooked. I love your Fridays, too, when you take us along your next adventure. Susie
Thank you so much, and welcome aboard!
Zrazy are made with slonina (backfat) not bacon ...and no oil please but smalec (lard) . 15:57 is that stock hot or cold ? Never pour cold liquid over hot meat.That the reason for it 17:20.
I am polish living in canada and my mom use to make them. But she use to call them rolady
My husband's cousin made Sicilian beef rolls.
Great video. Watched it with my polish mom and she said it was 99%, except instead of thickening the sauce at the end, she said you could roll all the meat into some flour before cooking and it will achieve a similar result in the end
Btw, which cut of beef did you use for this?
This was rump, slices of about 1/2-3/4 inch, ponded out.
Can't go wrong with Sarepska mustard
Anna, is it possible to put the zrazy in a slow cooker?
My mother used bacon, onion and green pepper inside. This recipe reminds me of a German version. Mom didn’t use a pickle either.
Grandma called them roll ups or German roullade
My mom would make beef rolls, she would stuff it with stuffing , potatoes or veggies.
I think our US bacon is different than in Poland. I am going to try this recipe just frying the bacon a little to get it started and flavorful. Thans Anna - will let you know how mine turns out. John Bakaszinski
As I was watching this it occurred to be an English/Polish combo verbiage moment: BLENDOWACH, BLENDOVANIE Those were the days and I watch your recipes with keen interest. I try to recapture some of the crap from my childhood.
Raw beef touching salt and pepper shakers. Other than that, love these.
Worry not, we clean everything after filming, I promise.
Mother in law from Linz Austria call this roladen. My American/polish mother calls them sparrows (birds) but she didn’t use mustard or pickle 😄
It seems that every European country has its version.
My mom beaten the slices of beef and seasoned it with salt, pepper and bit of garlic over night then she did similarly as this lady does on video, then we don't need use mustard to elevate the taste
I would like to try this with venison or elk.
where do you live now ?
The Italians have a similar dish called beef braciole and the Germans have a similar dish called beef rouladen .
My Lithuanian friend makes this recipe.
Not that I know if there's something like that, I make it but I put in the oven
Can you cook these in a crockpot or will they fall apart?
I suppose you could. I’d still sear them first and then just be mindful that they can get overcooked.
Polish food is healthy!. I grew loving all flavors & dinners. How do you make city chicken- pork & veal? Or pork, veal, & beef? Enjoy your cooking the original polish way. Would like some polish music as a background flavor. Thanks!
City chicken is an American dish. I've never had a chance to taste it... would like to try.
Closest thing we have is American Tube Steak.
Braciole Would be an Italian beef roll
Ok Ok lets not argue where it came from and who made it first, LETS EAT. Australian born father who makes them for his daughter and son. and yes i will be making them this week after watching your Video. Yum. Aust beef, Polish Ogorki, French Mustard etc etc Lets eat.
Nice!! 🥰
Maka czyli Flour
I don't remember beef rolls in America. Would you be so kind to slowly in Polish what you are preparing so those of us who aren't Polish can learn. Dziękuję Ci bardzo
ja akurat nie znoszę zrazów według mnie za bardzo mdłe 😕
Nic na siłę, można zostać przy sałatce 😉
Delish
Yes, it’s called beef roll up’s
Theirs beef roll called bracioli
Make a fish video you got to have a lot of fish in Poland.
Never seen beef roll
😲 hope you try it!
Italian's have beef braciole
The United States is an ethnic melting pot. We grew up having this dish but it’s a toss up as to whether it’s origins were Polish or German; Polish father, German mother.
Barbara Sprey my gr was German. She called them rouladen. Made the same way.
Yes, so is Europe, for sure. People moved around enough that those cultures crossed over back and forth. We share many recipes with the East, as well as the West. Sometimes they take on a bit different spin and sometimes they just stay true.
No volume on this video
In the "old days" on farms in Poland like other European countries when "ELZBIETA" reached the end if her "calving" and thus "milking" career she'd serve her final duty and either be butchered by the farmer himself or be sold off to a professional butcher who'd do it and reap the profits from his very bloody, brutal trade. (I know, I KNOW! Spoken like a REAL "city slicker" right? You'd NEVER believe that I am the son of TWO farmers, eh? One a tenant the other an actual land owner!
Sorry, but there´s NO significant difference between the germanic and the slawic culture or zivilisation, it´s european !
Your "beef rolls" are not better than ours ( I grew up in Berlin for half hundred years ), they´re exactly the same !
-->delicious !
Although: I miss the Tomato paste in the sauce.
But it seems that every family has slightly different recipies, it doesn´t depent on the nation.
"Rouladen" is french origin !
Rotkohl ( red cabbage ) is a must.
As is Knödel ( tchech-->knedlik ).
And in polish ?
Second generation pole raised in Detroit Michigan.
I was taught to cook from my mom and her sisters. Later my husbands grandmother took me under her wings and taught me many tricks
I do traditional polish dishes especially for holidays. My nieces and children are following the polish traditions so I have had to one of them write out the recipe since none are written down.
Love zarzuela and we make them often. We also make a meat stuffing or sautéed onions for the filling
Walker Sandra Wilson Eric Jones Ronald
Hall John Robinson Cynthia Thomas Amy
Lllnj. Ok
Kazdy zawijaniec powinien byc obtoczony w mace
Nie kupuje tego przepisu bo to nie po polsku. I’m sorry 😞