Veal zrazy
4 servings
30 minutes
Veal zrazy is a refined dish of Lithuanian cuisine that combines tender meat and aromatic filling. It is believed that zrazy originated in ancient Lithuania as a way to preserve the juiciness of meat and add rich flavor. Tender slices of veal are wrapped around appetizing minced meat made from onions, bread, and spices, creating a harmony of textures. After frying to a golden crust, they are stewed in meat broth with tomato puree, revealing the depth of flavor. The dish is rich with a delicate acidity from the sauce and spicy notes. Zrazy is served hot, drizzled with the juices released during stewing, and can also be paired with spicy tomato sauce. This wonderful dish is suitable for family dinners or festive lunches, highlighting the richness of European culinary tradition.
1
Cut the veal into thin pieces the size of a palm and gently pound.
- Veal: 500 g
2
Prepare the filling: finely chop the onion and fry it in oil; soak pieces of stale bread in milk, squeeze out excess moisture, mix with the onion, season with salt and pepper, mix well, place in a pan, and fry on low heat.
- Onion: 1 head
- Vegetable oil: 3 tablespoons
- White bread: 100 g
- Milk: 0.5 glass
3
Place a tablespoon of prepared minced meat on each slice of meat, roll the meat into tubes, tie with thread, and salt. Then, place in a pan with heated oil and quickly fry on high heat on all sides until a golden crust forms.
- Veal: 500 g
- Onion: 1 head
- White bread: 100 g
- Vegetable oil: 3 tablespoons
4
After that, reduce the heat, add 1 cup of meat broth, tomato puree, and simmer until soft for 40-50 minutes. Serve on the table, removing the strings and drizzling with the juice obtained during cooking. Serve the spicy tomato sauce separately.
- Tomato puree: 2 tablespoons