Georgian-style Beef Stuffed Rolls

Ingredients

In this Georgian adaptation of Zrazy wołowe zawijane, we incorporate the distinct flavors and spices of Georgian cuisine. The original Polish dish is typically made with a beef roulade stuffed with bacon, pickles, and onions, while the Georgian version features a rice-based filling infused with aromatic herbs and spices. The cooking techniques and presentation also differ, as the Georgian-style rolls are often cooked in a flavorful broth and served with a tangy sauce. We alse have the original recipe for Zrazy wołowe zawijane, so you can check it out.

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 1 cup (200g) rice 1 cup (200g) rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• Fresh herbs for garnish (optional) Fresh herbs for garnish (optional)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the minced garlic, chopped onion, parsley, cilantro, ground coriander, ground cumin, paprika, salt, and pepper.
2. 2.
   Add the thinly sliced beef to the bowl and mix well, ensuring the beef is coated with the marinade. Let it marinate for at least 30 minutes.
3. 3.
   In a separate bowl, cook the rice according to the package instructions. Once cooked, let it cool slightly.
4. 4.
   Take a slice of marinated beef and place a spoonful of cooked rice on one end. Roll the beef tightly around the rice, securing it with a toothpick if needed. Repeat with the remaining beef slices and rice.
5. 5.
   Heat the vegetable oil in a large skillet over medium heat. Add the beef rolls and cook until browned on all sides, approximately 2-3 minutes per side.
6. 6.
   Pour the beef broth into the skillet, cover, and simmer for 20-25 minutes, or until the beef is tender and the flavors have melded together.
7. 7.
   Remove the toothpicks from the rolls before serving. Garnish with fresh herbs if desired.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as sirloin or tenderloin, for the best results. Thinly slice the beef against the grain to ensure tenderness.
• Rice — Use long-grain rice for a fluffy and separate texture. Rinse the rice before cooking to remove excess starch.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of cayenne pepper or red pepper flakes to the marinade.
• For a richer taste, you can substitute beef broth with vegetable or chicken broth.
• Serve the rolls with a side of Georgian tomato sauce or Tkemali sauce for an authentic Georgian experience.
• If toothpicks are not available, you can use kitchen twine to secure the rolls.
• Leftover rolls can be refrigerated and enjoyed the next day, either cold or reheated.

Serving advice

Serve the Georgian-style beef stuffed rolls hot, accompanied by a generous spoonful of Georgian tomato sauce or Tkemali sauce. Pair them with a side of fluffy mashed potatoes or a fresh salad for a complete and satisfying meal.

Presentation advice

Arrange the beef rolls on a platter, garnished with fresh herbs such as parsley or cilantro. The golden-brown color of the rolls, along with the vibrant green herbs, will create an appetizing and visually appealing presentation.