Recipe by littleturtle
Pronounced ZRAH-zih zah-vee-YAH-neh. Also called bitki (BEET-kee). A favorite dish of the Old Polish nobility that has remained popular to this day throughout Eastern Europe; quite similar to rouladen served just across the border in Germany. Zrazy is a generic name for meat rolled around any of a variety of fillings, browned and braised until tender. This recipe is for thin slices of steak spread with mustard and filled with a bread, onion, and mushroom stuffing. Traditionally served with boiled rice or kasza (buckwheat) topped with extra sauce, but also great with potato dumplings and steamed asparagus.
- 5 tablespoons unsalted butter
- 3 tablespoons vegetable oil
- 3 cups onions, finely chopped
- 1 1⁄2 lbs mushrooms, finely chopped
- 1⁄4 cup soft breadcrumbs, from home-style bread, shredded
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 lbs top round steaks, trimmed of fat & pounded to 1/4 " thick
- 2 teaspoons Dijon mustard
- 3 tablespoons flour
- 1 cup beef stock
- 2⁄3 cup sour cream
Directions See How It's Made
- Preheat oven to 350°F.
- In a heavy skillet, melt 2 tablespoons butter with 1 tablespoon oil over medium heat.
- Saute the mushrooms and onions until the liquid in the pan starts to evaporate (8-10 minutes) (Do NOT let the mushrooms brown).
- Stir in the bread crumbs and half of the salt and pepper; remove from heat.
- Cut the steak into 8 rectangular pieces 3-4" wide by 6-8" long, sprinkle both sides evenly with remaining salt and pepper.
- Spread a thin layer of the mustard on each slice of beef, and place 1/8 of the stuffing on the shorter end of each piece of steak.
- Roll the steaks into cyclinders, enclosing the stuffing, and tuck in the sides; secure each end with kitchen cord.
- Roll the zrazy in flour and vigorously shake off any excess.
- In a heavy skillet, melt remaining butter with oil over high heat, and brown the rolls, turning them often so they evenly turn a rich golden brown without burning (about 15 minutes).
- As they brown transfer them to a casserole dish large enough to hold them all in a single layer.
- Pour off all but a thin layer of fat from the skillet and replace it with the beef stock.
- Bring to a boil over high heat, stirring constantly (scraping the bottom and sides of the pan).
- Pour the broth over the rolls and cover tightly.
- Braise in the oven until the meat is so tender that it gives no resistance when pierced with the tip of a skewer or knife (45 minutes).
- Remove the zrazy from the casserole dish, cut the cord off and cover with tin foil to keep the rolls warm while you make the sauce.
- Skim off and discard as much of the fat as possible from the liquid remaining in the casserole dish.
- Return to a boil over high heat, stirring constantly.
- Remove from heat, and mix in the sour cream.
- Season to taste and serve over zrazy.