Zrazy with mushrooms under mushroom sauce

4 servings

20 minutes

Mushroom zrazy in mushroom sauce is an exquisite dish of European cuisine, rooted in Russian and Polish gastronomic traditions. Tender meat patties with juicy mushroom filling, soaked in aromatic creamy sauce, create a harmony of flavors and textures. The mushroom sauce with a hint of white wine adds sophistication to the dish, while the combination of minced meat and champignons makes the zrazy hearty and rich. Perfect for a cozy home dinner or festive table, especially when paired with potato garnish or fresh vegetables. This dish showcases the art of European cuisine by combining simple ingredients into refined culinary delight.

Energy value per serving

• Calories: 893
• Proteins: 42.4g
• Fats: 65.8g
• Carbohydrates: 28.3g

Ingredients

• Onion: 3 head
• Ground beef: 500 g
• Salt: to taste
• Ground black pepper: to taste
• White bread crumb: 100 g
• Milk: 0.5 glass
• Chicken egg: 5 pc
• Champignons: 450 g
• Butter: 50 g
• Vegetable oil: 50 ml
• Garlic: 1 clove
• Dry white wine: 0.5 glass
• Cream: 300 ml

Cooking steps

1. Pour milk over the bread and let it sit for 5-10 minutes.

   Required ingredients:

   • White bread crumb: 100 g
   • Milk: 0.5 glass

2. Chop 1 onion and fry in vegetable oil until translucent.

   Required ingredients:

   • Onion: 3 heads
   • Vegetable oil: 50 ml

3. Place the minced meat in a large bowl, add the fried onion and squeezed bread. Mix well and beat in 2 eggs, season with salt and pepper.

   Required ingredients:

   • Ground beef: 500 g
   • Onion: 3 heads
   • White bread crumb: 100 g
   • Chicken egg: 5 piece
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Boil 3 eggs hard. Cut 250 grams of mushrooms into cubes and fry in vegetable oil. Add chopped onion.

   Required ingredients:

   • Chicken egg: 5 piece
   • Champignons: 450 g
   • Vegetable oil: 50 ml
   • Onion: 3 heads

5. In a bowl, mix chopped boiled eggs and fried mushrooms.

   Required ingredients:

   • Chicken egg: 5 piece
   • Champignons: 450 g

6. Divide the minced meat into 4 large balls, wet your hands in cold water, and form patties from the balls, placing 1 tablespoon of mushroom filling in the center. Carefully seal the edges of the patties and shape them into oval cutlets.

7. Place the zrazy in a steam bath and cook for 15-20 minutes.

8. Meanwhile, prepare the mushroom sauce: heat 50 grams of butter in a pan, sauté the chopped onion and 1 minced garlic clove. Add 200 grams of finely chopped mushrooms. Sauté until the moisture evaporates. Pour in 0.5 cup of white wine, season, and bring to a boil. Simmer on medium heat until ready.

   Required ingredients:

   • Butter: 50 g
   • Onion: 3 heads
   • Garlic: 1 clove
   • Champignons: 450 g
   • Dry white wine: 0.5 glass

9. While stirring, add the cream in a thin stream and bring to a boil again.

   Required ingredients:

   • Cream: 300 ml