Meat dishes
Hanys Kebab – Silesian Beef Roulade Wrap
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This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
A traditional Silesian Sunday roast reinvented as street food: tender beef roulade, little Silesian potato dumplings, braised red cabbage and rich gravy tucked inside a toasted lavash flatbread. Our own home-cook-friendly take on the wrap made famous in Rybnik, Poland.
Timing
- Active: 50 min
- Braising: 100–120 min
- Total about 150 min; sides prepared in parallel, up to about 170 min with longer braising.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 920 kcal
- Protein
- ≈ 53 g
- Carbohydrates
- ≈ 123 g
- Fat
- ≈ 24 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Package estimate for 4 large wraps: all listed ingredients, including 320 g lavash and all the gravy, are counted. The 15 supplied product assumptions give 919.675 kcal, 53.275 g protein, 122.895 g carbohydrates and 23.7675 g fat per wrap; rounded to 920/53/123/24. No product-specific references or laboratory analysis. Cooking losses and different products may change the result.
Ingredients
- 650 g thinly sliced beef for roulades (4 slices)
- 30 g medium-hot mustard
- 80 g streaky bacon (4 strips)
- 100 g pickled gherkins, cut into sticks
- 200 g onions (100 g thinly sliced for filling, 100 g diced for gravy)
- 15 g rapeseed oil (about 1 tbsp)
- 20 g tomato paste (about 1 tbsp)
- 500 ml beef stock
- 1 bay leaf
- salt and black pepper
- 500 g finely shredded red cabbage
- 1 apple (about 120 g), coarsely grated
- 80 g onion, finely diced
- 10 g rapeseed oil
- 30 ml apple cider vinegar (2 tbsp)
- 100 ml water
- 5 g sugar (1 tsp)
- salt and pepper
- 600 g floury potatoes, weighed after peeling
- about 140 g potato starch (adjust to potato moisture)
- salt for the cooking water
- 4 large lavash flatbreads (about 80 g each, ideally 30 × 40 cm)
- extra braising gravy for dipping, from the pot
Instructions
- Lay out the beef slices, season lightly with salt and pepper, and spread with mustard. Top each with bacon, gherkin and some of the 100 g sliced onion for the filling. Roll tightly and secure with toothpicks or kitchen twine.
- Brown the roulades all over in a casserole with 15 g oil and lift out. Fry the remaining 100 g onion in the drippings, briefly stir in the tomato paste, then pour in the stock. Add the bay leaf and return the roulades.
- Cover and braise gently for about 100–120 minutes until the beef is fork-tender. Add a splash of water if necessary. Make the cabbage and dumplings while the meat cooks.
- For the cabbage, soften the 80 g diced onion in 10 g oil. Add the cabbage and apple, then vinegar, 100 ml water, sugar, salt and pepper. Cover and cook gently for 35–45 minutes; uncover at the end to evaporate excess liquid.
- Boil the potatoes in salted water for about 20–25 minutes until tender. Drain thoroughly and allow steam to escape, then press or mash while still warm until smooth.
- Allow the potatoes to cool slightly, then knead in about 140 g potato starch until the mixture forms a soft, shapeable dough. If very sticky, add a little more starch one tablespoon at a time. Avoid overworking.
- Form 16 small dumplings (4 per wrap), pressing a shallow dimple into each one. Simmer gently in salted water, never at a vigorous boil. Once they float, cook for about 2–3 minutes more, then drain.
- Remove the tender roulades, discard toothpicks or twine and cut or pull the beef into bite-size pieces. Strain or blend the cooking liquid and reduce uncovered until thick enough to cling to a spoon. Adjust the seasoning.
- Warm the lavash briefly in a dry skillet until pliable. Place a quarter of the cabbage and beef plus four dumplings in the middle of each bread. Spoon over only about 2 tbsp of thick gravy; reserve the rest for dipping.
- Fold in the sides and roll up tightly. Toast seam-side down on a contact grill or in a skillet over medium heat for about 2–3 minutes per side until golden. Cut in half and serve immediately.
Tips
- Eat as soon as the wrap is toasted and crisp. Offer the remaining gravy separately so the flatbread stays intact.
- Make-ahead tip: braise the beef and cabbage the day before. Cook the dumplings fresh, reheat the filling and toast the wraps just before serving.
