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.
1
Pour milk over the bread and let it sit for 5-10 minutes.
- White bread crumb (soft interior): 100 g
- Milk: 0.5 glass
2
Chop 1 onion and fry in vegetable oil until translucent.
- 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.
- Ground beef: 500 g
- Onion: 3 heads
- White bread crumb (soft interior): 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.
- Chicken egg: 5 piece
- Button mushrooms: 450 g
- Vegetable oil: 50 ml
- Onion: 3 heads
5
In a bowl, mix chopped boiled eggs and fried mushrooms.
- Chicken egg: 5 piece
- Button mushrooms: 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.
- Butter: 50 g
- Onion: 3 heads
- Garlic: 1 clove
- Button mushrooms: 450 g
- Dry white wine: 0.5 glass
9
While stirring, add the cream in a thin stream and bring to a boil again.
- Cream: 300 ml
