Silesian roulades - an Upper Silesian course
Silesian Roll Silesian roulades, although labor-intensive, are usually served on Sundays in real Silesian houses. Most often it is a beef roulade. Such a Silesian beef roulade is traditionally stuffed with bacon, pickled cucumber, onion, sausage and smeared with mustard. A well-made Silesian beef roulade is a real delicacy for gourmets.
Ingredients:
Beef - 6 slices
Pickled cucumbers - 3 pcs.
Onion - 1 pc.
Smokedd bacon - 6 slices
sausage - 6 slices
salt - 1 pinch
pepper - 1 pinch
mustard - 6 tsp
Preparation:
1. Silesian roulade - recipe:
Meat: Step 1. Silesian roulade should be made of pork or beef. Smash them with a pestle into cutlets. Then season with salt and pepper on both sides and spread thinly on one side with your favorite mustard (on the one where the stuffing will be applied).
Stuffing: The stuffing for the rolls can be made in two ways. In the first one, you can grind bacon, sausage, onion,and cucumbers in a food processor and put this mass on the meat. According to the second method, the Silesian beef roulade should contain ingredients cut into thin strips: sausage, smoked bacon, cucumbers, and onions in small cubes, and so prepared should be put on individual pieces of meat.
2. Silesian roulade - rolling: We roll the Silesian zrazy tightly into a roll so that the stuffing on the sides does not fall out and at the same time we carefully wrap them with white sausage threads or use a skewer. Silesian roulade - baking: Heat the fat in the roasting pan, e.g. margarine, and put the prepared Silesian roulades in it. Then everything needs to be fried on both sides. Then, the Silesian roulade should be roasted over low heat, covered, until tender,and pouredg water from time to time so that they do not burn. After baking, please take out the Silesian roulade,s and when they cool down carefully remove the threads or the skewer. 
Tips: pork or beef meat, the number of slices depends on the portion,
Pickled cucumbers - 1 strip for 1 piece of roulade,
onions - sprinkle thinly over the whole roulade,
Smoked bacon - 1 strip per 1 piece of roulade,
any sausage - 1 strip per 1 piece of roulade,
salt and pepper - to taste,
Silesian Dumplings:
INGREDIENTS 3 SERVINGS / APPROX. 30 PIECES about 500 g of boiled potatoes potatoflourpotatoo starch 1 egg salt.
PREPARATION:
Peel the potatoes, boil,them and immediately mash thoroughly with a press or grind in a food processor. Cool and evaporate thoroughly. Put the potatoes on a plate and pat them down. Cut 1/4 of the potatoes, take themoutu,t and set aside. Pour the potato flour into the space, in the amount of potatoes you took out. Add the egg and the reserved potatoes, addsaltl,t and combine the ingredients into a smooth dough. Sprinkle with additional potato flour if needed. Form a ball. Tear off a piece of dough the size of a larger walnut and form a ball in your hands. Use the tip of a wooden spoon or your finger to make a small indentation in the center. Set the finished noodles aside. Boil salted water in a large pot. Cook the first batch (half) of the noodles as follows: reduce the heat under the po minimum and add the noodles. Keep them in hot water on minimum heat for about 10 - 12 minutes, stirring gently from time to time. Be careful that the water does not boil. This will give the noodles a smooth, not jagged surface. Remove them with a slotted spoon to a plate. Repeat with the other half of the dumplings. TIPS In this simple way, you can prepare noodles from any amount of potatoes, without having to measure the ingredients. Just take out 1/4 of the potatoes and add the same amount of potato flour. If we make dumplings, for example, from a double portion of potatoes, then we should add an extra egg.
Resources:
1.https://smaker.pl/przepisy-dania-glowne/przepis-rolada-slaska,123580,mechanik79.html
