Meat Dish

Poland

Zrazy wołowe zawijane is a traditional beef roulade consisting of thin beef slices which are wrapped around a filling, and then browned and braised. Although the method of preparation and the filling may vary, the beef slices are usually smeared with mustard and stuffed with bacon, pickles, and onions. Other variants of the dish call for stuffing the beef with sauerkraut, horseradish, breadcrumbs, or herbs, while an old variant of the dish calls for a filling of wild mushrooms and cream. Beef roulades are usually drizzled with the cooking sauce and can be served with a variety of accompaniments, including boiled rice, potatoes, beet salad, cabbage, buckwheat or barley kasha, Polish potato dumplings, or sour cream. Once eaten as a pre-hunting breakfast, this meat specialty is nowadays typically consumed as a main course, usually served for dinner. Reserved only for the Polish nobility in the past, nowadays, meat roulades can be found in almost all Polish restaurants across the country.

Zrazy wołowe zawijane

Switzerland

Traditionally prepared with sliced veal strips, cream, beef stock, white wine, and often with the addition of mushrooms, Z&uuml;rich-style veal &ndash; popularly known as Z&uuml;rcher geschnetzeltes &ndash; first appeared in cookbooks in 1947, but nowadays it is considered one of the classic dishes with origins in the Z&uuml;rich region. The dish is typically seasoned with salt, pepper, paprika, and lemon juice. Although potato r&ouml;sti is the most common accompaniment, it can also be served with rice, mashed potatoes, or tagliatelle pasta on the side.

Zürcher Geschnetzeltes

Germany

Zwiebelrostbraten is a traditional dish that's served in most German and Austrian restaurants in Bavaria and Vienna, respectively. The dish is usually made with a combination of beef (sirloin steak), onions, flour, oil, butter, paprika, Dijon mustard, cream, beef stock, salt, and pepper. The onions are sliced into rings, dipped in a mixture of flour and paprika, fried in oil, and set aside. The steaks are lightly pounded, seasoned with salt and pepper, coated with flour and paprika, fried in oil and butter on both sides, and removed from the pan. The fried onions are returned to the pan with mustard and beef stock, and the mixture is cooked until the juice are reduced. Cream is added to the pan and everything is simmered for a few minutes. The steaks are added to the sauce, and the dish is then served with sp&auml;tzle or potatoes on the side. The meat is typically topped with the remaining onions before serving.