Entree: Ukraine – Western Ukraine – зрази ➤ zrazy (Stuffed meat roulades of ground meat with a savory mushroom-onion filling)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 30 min

Total 1 hr 10 min

Ingredients

- 1 lb (454 g) ground beef
- 1/2 lb (227 g) ground pork
- 1 large egg
- 1/2 cup (60 g) plain breadcrumbs
- 2 tbsp (30 ml) milk
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1/2 tsp (2 g) paprika (optional)
- 1 tbsp (15 ml) vegetable oil for meat mixture
- 2 tbsp (28 g) butter
- 1 tbsp (15 ml) vegetable oil for frying
Filling:
- 8 oz (225 g) cremini or button mushrooms, finely chopped
- 1 medium onion, finely chopped (about 4 oz / 115 g)
- 1 tbsp (15 ml) vegetable oil for the filling
- 1 clove garlic, minced
- 2 tbsp (6 g) fresh dill, chopped
Braising and finishing:
- 1 cup (240 ml) beef or mushroom broth
- 1/2 cup (120 g) sour cream
- 1 tbsp (15 ml) lemon juice or vinegar (to taste)
- Fresh dill or parsley for garnish

Instructions

1. In a large bowl combine ground beef and ground pork with egg, breadcrumbs, milk, 1 tsp salt, pepper, paprika, and 1 tbsp vegetable oil; mix until just combined. Divide into 8 equal portions and shape each into a flat oval about 1/4 in (6 mm) thick.
2. Heat 1 tbsp oil and 1 tbsp butter in a skillet over medium heat. Sauté chopped onion until soft and translucent, add mushrooms and cook until their liquid evaporates and edges brown, then add garlic and cook 1 minute more. Stir in 2 tbsp chopped dill, adjust salt and pepper, then remove from heat and cool slightly.
3. Place about 2 tbsp of the mushroom filling in the center of each meat oval. Fold edges over and seal to form a neat stuffed patty; press gently to even thickness.
4. Lightly dust or press each zrazy into a small amount of breadcrumbs if desired. Heat remaining 1 tbsp butter and 1 tbsp oil in a large skillet over medium-high heat. Brown zrazy on both sides, about 3 minutes per side, working in batches so as not to overcrowd.
5. After browning all zrazy, return them all to the skillet, add 1 cup (240 ml) broth, lower heat to a simmer, cover, and braise for 15–20 minutes until cooked through and tender.
6. Remove zrazy to a platter. Stir sour cream and lemon juice into the pan sauce, warm gently without boiling, adjust seasoning, and spoon sauce over zrazy. Garnish with fresh dill or parsley and serve hot.