Zrazy

Zrazy, Step by Step

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1. Beat the beef to 5 mm and season.

   Mark done

2. Fry the onion and mushrooms in the butter for 10 minutes until dry and golden. Cool and mix with the pickles and parsley.

   Mark done Start 10 min timer

3. Spread the filling over the beef, leaving a 2 cm border. Roll up tightly and tie with string.

   Mark done

4. Brown the rolls in the lard for 8 minutes. Add the stock, bay and dried mushrooms, cover and simmer for 60 minutes.

   Mark done Start 8 min timer

5. Lift out the rolls. Whisk the flour into the cream, stir into the gravy and simmer for 3 minutes.

   Mark done Start 3 min timer

Notes for Getting It Right

• Cook the filling until dry.
• Leave a border when filling.
• Simmer gently so the rolls stay whole.

Ingredient Swaps

• In a sauce, full-fat crème fraîche can usually take the place of the double cream; single cream is thinner and more likely to split if it boils, so keep it below a simmer.

Serving Suggestions

• Buckwheat
• Boiled potatoes
• Beetroot salad

Storing & Reheating Zrazy

Keeps for 3 days in the fridge. Freeze for 2 months.

Zrazy Nutrition

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.