Zrazy Wołowe (Polish Stuffed Beef Rolls with Bacon and Gherkins)

• 2 large Yellow onion
• 120 g Dill gherkin pickles
• 120 g Smoked pork belly
• 700 g Beef steak
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Dijon mustard
• 30 g Plain flour
• 2 tbsp Sunflower oil
• 700 ml Beef stock
• 2 pieces Bay leaves
• 6 pieces Allspice berries

1. Halve and thinly slice the onion. Cut the gherkins into long batons and cut the smoked pork belly into batons to match. Set everything by the hob so you can work quickly when browning.
2. If needed, cut the beef into 4 even pieces, then cover and gently pound each piece to an even thickness so it will roll neatly. Season both sides with the salt and pepper. Spread the dijon mustard over one side of each piece.
3. Lay a few bacon batons and a few gherkin batons across the mustard side of each steak. Roll up tightly, tucking in the sides as you go. Secure each roll with cocktail sticks or kitchen string.
4. Put the flour on a plate and lightly dust the beef rolls all over, shaking off any excess. Heat the sunflower oil in a dutch oven over medium-high heat. Brown the rolls well on all sides, 6 to 8 minutes in total, then transfer to a plate.
5. Lower the heat to medium and add the onion to the same pot. Cook, stirring and scraping up the browned bits, until softened and lightly golden, about 8 minutes. If the pot looks dry, add a small splash of the beef stock to help loosen the fond.
6. Return the beef rolls to the pot and pour in the remaining beef stock. Add the bay leaves and allspice berries, then bring to a gentle simmer. Cover and braise on the lowest heat for 75 to 90 minutes, turning the rolls once or twice, until the beef is very tender.
7. Transfer the rolls to a warm plate and remove the cocktail sticks or string. Simmer the braising liquid uncovered for 5 to 10 minutes until slightly reduced, then taste and adjust with a little more salt and pepper if needed. Serve the rolls with the onion gravy spooned over.

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