Zrazy is a meat dish especially popular in Eastern Europe. There is a legend that the zrazy was brought to Poland by the Italian duchess, the future queen of the Commonwealth, Bona Sforza. There are a lot of recipes for cooking zraz, so even a gourmet will definitely choose for himself the option that will suit his taste.
It is necessary
-
- For hunting zraz:
- 350 g of beef;
- 60 g sausages;
- 30 g smoked pork;
- 30 g dried mushrooms;
- 1 onion;
- 30 g butter;
- pepper to taste;
- salt to taste.
- For chicken zraz with egg:
- 500 g chicken breasts;
- 70 g bacon;
- 1 egg;
- vegetable oil;
- salt to taste;
- pepper to taste;
- greens to taste;
- vegetable oil.
- For spicy beef zaz:
- 500 g of beef;
- 1 tbsp. a spoonful of adjika;
- 1 egg;
- 50 g butter;
- 40 g of cheese;
- salt to taste;
- vegetable oil.
Instructions
Step 1
To prepare hunting zraz, take a piece of beef, rinse it under running water and pass it through a meat grinder. Season this mass to taste with salt and pepper. Prepare minced meat - rinse and boil dried mushrooms in salted water until tender. While they are boiling, peel, chop and sauté the onions, rinse the pork and chop the sausages. Pass it all through a meat grinder. Take a mass of beef, form cakes from it with your hands and roll the cooked minced meat into each of them. Heat a frying pan over low heat, add butter to it and fry the zrazy on it from all sides until tender.
Step 2
In order to treat your guests to chicken zrazy with an egg, first prepare the filling - boil and cool the egg, chop it finely and mix with herbs. Rinse the chicken breast and lard and mince them. Add salt and pepper to the resulting mass to taste and knead, adding cold water in a spoon. Moisten your hands with water and separate pieces from the minced meat, from which form flat cakes the size of your palm. Take a teaspoon and use it to place the egg and herb filling in the center of each tortilla. Join the edges of each zraza and gently shape it into a cutlet shape. Dip each one in breadcrumbs. Fry the dish in a skillet, oiled with vegetable oil, over medium-high heat, until the zest is cooked.
Step 3
If you want to try spicy beef zrazy, then take a washed piece of beef, cut it into pieces across the fibers, salt and pepper the meat to taste and brush with adjika, previously diluted in water. Prepare the minced meat - grate the cheese on a fine grater and mix it with softened butter. Put the minced meat in the middle of each piece of meat, roll the meat into a roll, roll it in flour, then moisten it in an egg and bread in breadcrumbs. Fry the zrazy in a pan with added vegetable oil until golden brown and bring the dish to readiness in the oven.
