Vienna Zrazy
4 servings
30 minutes
Viennese zrazy is an exquisite dish of Austrian cuisine that combines tender meat with aromatic bacon and spicy caraway. These meat rolls, filled with juiciness and flavor, have a rich history rooted in European traditions. Stewed in a creamy sauce with onions, they acquire a rich creamy texture and a subtle, balanced taste that pairs well with mashed potatoes or boiled rice. Fried to a golden crust, they delight with their appetizing aroma and tenderness, turning every dinner into a true gastronomic celebration. Perfect for family lunches as well as festive meals, they reveal the depth of Austrian culinary traditions.
1
Clean the meat from membranes, cut across the fibers, pound well, and salt. Place 2-3 pieces of lard sprinkled with crushed cumin on each slice, tightly wrap the slice, and tie it with string.
- Pork tenderloin: 600 g
- Lard (back fat): 100 g
- Caraway: 3 g
- Salt: to taste
2
In a pot, sauté sliced onions, add the zrazy, fry on all sides, add water, and simmer until soft. At the end of simmering, pour in sour cream mixed with sautéed flour, season with salt to taste, and bring to a boil.
- Onion: 50 g
- Pork tenderloin: 600 g
- Sour cream: 100 g
- Wheat flour: 25 g
- Salt: to taste
3
Serve drizzled with sauce, with mashed potatoes or boiled rice.
