History

Rolada śląska traces to 19th-century Breslau (now Wrocław) and the Silesian-German bistro tradition. The recipe is essentially a Silesian rouladen, the German beef roll, with longer braising and a heavier pickle accent. The three-part plate (rolada plus kluski plus red cabbage) is the canonical Silesian Sunday lunch across Polish, German, and Czech Silesia.

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Warsaw

Guided tour · 3h 30m

Warsaw: Polish Food Tour

The Polish food tour is a great way to experience a must-try cuisine of this amazing country. A professional guide will teach you all there is to...

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Common allergens: Gluten

Make it at home

Yield 4Hands-on 40 minTotal 2 hr 30 minDifficulty Intermediate

Ingredients

  • 4 thin slices of beef topside (150g each), pounded to 5mm
  • 200g smoked bacon (boczek), thinly sliced
  • 2 large dill pickles, cut into long batons
  • 1 large yellow onion, finely diced
  • Dijon mustard, salt, black pepper
  • 60g lard or butter, for searing
  • 750ml beef stock
  • 1 bay leaf, 4 juniper berries

Method

  1. Lay each beef slice flat. Season with salt and pepper, then spread a thin layer of Dijon mustard.
  2. Lay two strips of bacon, a baton of pickle, and a generous spoon of diced onion across each slice.
  3. Roll tightly from the short end. Tie with kitchen string, or secure with toothpicks.
  4. Heat the lard in a heavy pot. Brown the rolades on all sides until well coloured, about 8 minutes.
  5. Add the bay leaf, juniper berries, and beef stock. Cover and braise on low heat or in a 150C oven for 2 hours.
  6. Remove the rolades, rest 10 minutes, then untie. Reduce the braising liquid until glossy.
  7. Slice each rolade in half on the diagonal. Serve with kluski śląskie and modra kapusta, sauce spooned over.

Tip from the editors. The braise improves overnight. Make the day before, chill, then reheat gently on the stove.

Where to eat rolada śląska

Rolada śląska in Wrocław

Restauracja Wrocławska ★ 4.2

$$ SilesianStare Miasto

Restauracja Wrocławska's casual side: Silesian classics, pre-war Breslau menu drawn from Marek Krajewski novels, and the city's most reliable plate of rolada.

OrderRolada śląska with potato dumplings (kluski śląskie) and red cabbage, the canonical Silesian plate.

TipThe hekele (smoked-herring spread) starter is the deep-Silesian move many visitors miss.

Directions Book

Karczma Lwowska ★ 4.0

$$ Modern PolishStare Miasto

Karczma Lwowska on Wrocław's Rynek cooks Eastern Borderlands food, the family roots a lot of post-1945 Wrocław inherited. Located in Stare Miasto.

OrderThe flaming meat platter for two with grilled vegetables and three sauces.

TipAsk for the szaszłyk skewers; they're cheaper than the platter and the kitchen treats them with the same care.

Directions Book

Pod Fredrą ★ 3.8

$$ Polish BistroStare Miasto

Pod Fredrą sits next to Wrocław's Town Hall on the Rynek and serves Polish bistro classics. Located in Stare Miasto. Priced at $$. At ul. Rynek-Ratusz 1.

OrderŻurek in a bread bowl, schabowy with potatoes and a glass of buttermilk.

TipThe 22 zł soup-and-pierogi weekday lunch is one of the better Rynek deals.

Directions

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