Zrazy Wołowe (Polish Beef Roulades with Buckwheat)

• 2 medium Yellow onion
• 120 g Sweet gherkin pickles
• 120 g Bacon
• 700 g Beef stew meat
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 3 tbsp Mustard
• 700 ml Beef stock
• 250 g Buckwheat groats

1. Halve and thinly slice the onion. Cut the gherkins into long batons and cut the bacon into short strips.
2. Lay the beef out and, if the pieces are thick, gently flatten them with the side of a knife so they roll more easily. Season all over with the salt and pepper, reserving about 1/2 tsp salt for the buckwheat.
3. Spread a thin layer of mustard over one side of each piece of beef. Add a few bacon strips and a couple of gherkin batons, then roll up tightly.
4. Heat a Dutch oven over medium-high heat and sear the roulades seam-side down first, then turn to brown all over. Transfer to a plate.
5. Lower the heat to medium and add the onion to the pot, stirring to pick up the browned bits. Cook for 6 to 8 minutes until softened and lightly golden.
6. Return the roulades to the pot and pour in the beef stock. Bring to a gentle simmer, cover, then braise on low heat for 75 to 90 minutes until the beef is very tender.
7. About 25 minutes before serving, cook the buckwheat in a large pot of salted water until tender but still with a little bite, 12 to 15 minutes. Drain well and cover to keep warm.
8. Lift out the roulades and keep warm. Simmer the braising liquid and onions uncovered for 8 to 12 minutes until it reduces into a simple gravy, then taste and adjust with the remaining mustard, salt, and pepper if needed.
9. Serve the roulades with the onion gravy spooned over and buckwheat alongside. If any roulades have loosened, simply re-roll them in the pot before serving.

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