What is Bitki Wołowe?
Bitki Wołowe are thinly sliced Polish beef steaks, often cut from the eye round roast, which are tenderized and then cooked in a rich, savory sauce.
This dish is a staple in Polish households, often accompanied by traditional side dishes such as kopytka (Polish potato dumplings), kluski śląskie (Silesian dumplings), or buckwheat (kasza gryczana).
Why I Love This Recipe For Polish Beef Steaks?
I love Bitki Wołowe because it brings the taste of traditional Polish cuisine to the table. The savory sauce adds a delightful depth of flavor that complements the tender Polish beef steaks perfectly. It’s a dish that reminds me of family gatherings and Sunday dinners, making it not only delicious but also nostalgic.
Key Ingredients
Beef Steaks: Thinly sliced eye round roast is ideal for this dish.
Onions and Carrots: These vegetables add sweetness and depth to the sauce.
Flour: Used to coat the beef steaks, helping to create a light crust and thicken the sauce.
Garlic: Adds a robust flavor to the sauce.
Butter and Oil: For sautéing the beef and vegetables.
Beef Broth: Adds richness and depth to the sauce.
Tomato Paste: Enhances the sauce with a subtle sweetness and umami flavor.
Bay Leaf and Allspice: Traditional spices that give the sauce its distinctive flavor.
How to Store?
Store leftover Bitki Wołowe in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of beef broth or water if the sauce has thickened too much.
How to Serve?
Serve Bitki Wołowe with traditional Polish side dishes such as kopytka, kluski śląskie, or buckwheat. Garnish with fresh parsley for a pop of color and added flavor. This dish also pairs well with sour pickles and beet salad.
Expert Tips
Choosing Beef: Look for thin, evenly sliced beef steaks from the eye round roast. Use a meat tenderizer to ensure the steaks are tender.
Proper Dredging: Lightly dredge the beef in flour, shaking off any excess. This helps to create a nice crust and thicken the sauce.
Cooking the Sauce: Let the vegetables cook down to intensify their flavors before adding the beef broth.
Don’t Overcook: Beef cooks quickly, so be careful not to overcook it to maintain its tenderness.
Adding Herbs: Fresh thyme or rosemary can be added for additional flavor.
Variations and Substitutions
Chicken Steaks: Substitute beef with chicken breasts for a different but equally delicious version.
Mushroom Sauce: Add mushrooms to the sauce for a richer flavor.
Creamy Sauce: Add a splash of heavy cream to the sauce for a richer, creamier texture.
Gluten-Free: Use gluten-free flour for dredging the beef to make this dish gluten-free.
Vegetarian: Replace the beef with thick slices of portobello mushrooms for a vegetarian version.
Print
Polish Beef Steaks (Bitki Wołowe)
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
Description
Polish Beef Steaks, or Bitki Wołowe, feature thinly sliced beef steaks cooked in a rich, savory sauce. This traditional Polish dish is perfect for a hearty and comforting meal.
Ingredients
- 1 pound beef steaks (eye round roast), thinly sliced
- 1/2 cup all-purpose flour
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, finely chopped
- 1 tablespoon tomato paste
- 2 cups beef broth
- 1 bay leaf
- 3 whole allspice berries
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Prepare Beef: Season the beef steaks with salt and pepper. Dredge in flour, shaking off excess.
- Sauté Beef: In a large sauté pan, heat oil and 1 tablespoon of butter over medium-high heat. Cook the beef steaks until golden brown on both sides, about 2-3 minutes per side. Remove and set aside.
- Cook Vegetables: In the same pan, add the remaining butter. Sauté the onion, garlic, and carrots until softened, about 5 minutes.
- Make Sauce: Add tomato paste to the pan, stirring to combine. Cook for 1-2 minutes before adding beef broth, bay leaf, and allspice. Simmer until the sauce thickens, about 10 minutes.
- Combine: Return the beef steaks to the pan, spooning the sauce over them. Cook for an additional 10 minutes to heat through.
- Serve: Garnish with fresh parsley and serve immediately.
Notes
For a creamier sauce, add a splash of heavy cream after adding the beef broth.
You can substitute beef with chicken breasts if preferred.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main dish
- Cuisine: Polish
Nutrition
- Calories: 400
- Sugar: 3g
- Fat: 20g
- Carbohydrates: 15g
- Protein: 40g
Nutrition Information
This website offers estimated nutritional details, which may vary depending on the specific ingredients used.
FAQ
Can I use a different type of meat for Bitki Wołowe?
Yes, you can substitute beef with chicken breasts for a similar result.
What type of broth should I use?
Beef broth is traditionally used, but you can use chicken broth if preferred.
Can I make Bitki Wołowe ahead of time?
Yes, you can prepare the dish ahead of time and reheat it gently on the stove before serving.
I made this dish – delicious. Can I make this in a crockpot/slow cooker?
I’m so glad you enjoyed it! 😊 Yes, you can make this in a slow cooker. I recommend browning the beef first for the best flavor, then transferring everything to the slow cooker and cooking on low for about 6–8 hours (or until the beef is tender). If the sauce needs thickening at the end, you can simmer it briefly on the stovetop or stir in a cornstarch slurry. Enjoy!
My mother used to make this. My grandfather also made it from time to time. You can braise the meat longer for tougher cuts of meat. You get a very tender and flavorful entree.
Thank you for sharing! 😊 That’s a wonderful memory. You’re absolutely right — tougher cuts benefit from a longer braising time, and the extra slow cooking makes the meat incredibly tender and flavorful. I’m so glad this recipe reminded you of your family’s version!