Meat zrazy with egg filling
6 servings
90 minutes
Meat zrazy with egg filling is a classic dish of Russian cuisine rooted in the traditions of ancient Russian gastronomy. Originally zrazy appeared in Poland and Lithuania and later became popular in Russia. They are juicy cutlets made from a mixture of beef and pork, with a tender filling of eggs and fried onions inside. The dish features a rich, layered flavor where the juicy meat harmonizes with the softness of the egg filling. Frying in a pan gives zrazy a golden crust, while baking in the oven makes them especially tender. Zrazy pairs excellently with buckwheat porridge, stewed vegetables or fried potatoes, creating a cozy home atmosphere. This dish is not only delicious but also hearty, making it perfect for family dinners or festive gatherings.
1
Prepare all the ingredients
2
Boil the eggs hard.
- Chicken egg: 4 g
3
Clean the meat from membranes and tendons, and cut it into small pieces.
- Beef: 400 g
- Pork: 400 g
4
Peel the onion. Cut one onion into six pieces, add to the meat, set two aside.
- Onion: 3 heads
5
Cut the crusts off the bread and soak it in milk.
- White bread: 150 g
- Milk: 300 ml
6
Grind the meat, adding beef, pork, onion, and squeezed bread alternately. Add salt, pepper, and dried garlic to the mixture and mix well. If the basil is fresh, tear off the leaves, wash, dry, chop finely, and add to the meat.
- Ground dried garlic: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
- Red Basil: to taste
7
Pound the minced meat on the table: gather the minced meat into a ball and throw it on the table to let moisture enter the meat and make it juicy.
8
Peel the eggs and grate them on a coarse grater.
9
Finely chop two onions, sauté in vegetable oil until golden, remove from heat, add butter to the hot pan to melt, and mix. Add the fried onions to the grated eggs, season with pepper and salt, and mix well. The filling is ready.
- Onion: 3 heads
- Vegetable oil: 40 ml
- Butter: 30 g
- Salt: to taste
- Ground black pepper: to taste
10
Divide the minced meat with wet hands into portions (about 60 grams each), roll into balls, and cover with plastic wrap.
11
Flatten the meat filling into a round patty, place the filling in the center. Join the edges with wet hands and shape it into a pie.
12
Heat the pan, fry the zra on both sides until golden brown (not fully cooked!) and place on a baking sheet lined with a silicone mat.
13
Preheat the oven to 200 degrees, place the baking tray in the middle, and cook for 10-12 minutes.
14
Serve with fresh or stewed vegetables, buckwheat porridge, and fried potatoes.