Ukrainian Zrazy

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place each beef cutlet between two sheets of plastic wrap and pound with a meat mallet until about 1/4 inch thick.

   Ca. 10 min.

   Kokkens note: Pounding creates a more tender zrazy and ensures even cooking.

2. 2

   Season both sides of the pounded beef cutlets generously with salt and pepper.

3. 3

   Heat olive oil in a large skillet over medium heat.

   Ca. 2 min.

4. 4

   Add the chopped yellow onion to the skillet and sauté until softened, about 5 minutes.

   Ca. 5 min.

5. 5

   Stir in the chopped cremini mushrooms and cook until their liquid has evaporated and they are lightly browned, about 8-10 minutes.

   Ca. 10 min.

6. 6

   Add the minced garlic and chopped fresh dill to the mushroom mixture and cook for another minute until fragrant.

   Ca. 1 min.

7. 7

   Remove the filling from the heat and let it cool slightly.

   Ca. 5 min.

8. 8

   Place a spoonful of the mushroom filling onto one end of each beef cutlet.

   Ca. 5 min.

   Kokkens note: Don't overfill, or the zrazy will be difficult to roll.

9. 9

   Roll up the beef cutlets tightly, tucking in the sides, and secure each roll with a toothpick or kitchen twine.

   Ca. 5 min.

10. 10

    Lightly dredge the rolled zrazy in all-purpose flour, shaking off any excess.

    Ca. 2 min.

    Kokkens note: This helps create a nice crust and thickens the sauce.

11. 11

    In the same skillet, heat remaining olive oil over medium-high heat.

    Ca. 2 min.

12. 12

    Sear the zrazy on all sides until golden brown, working in batches if necessary.

    Ca. 10 min.

13. 13

    Remove the seared zrazy from the skillet and set aside.

14. 14

    Deglaze the pan with a splash of beef broth, scraping up any browned bits from the bottom.

    Ca. 1 min.

15. 15

    Stir in the remaining beef broth and tomato paste, bringing the mixture to a simmer.

    Ca. 2 min.

16. 16

    Return the zrazy to the skillet, ensuring they are partially submerged in the liquid.

17. 17

    Reduce the heat to low, cover the skillet, and simmer for 60-75 minutes, or until the beef is very tender.

    Ca. 1 t. 15 min.

    Kokkens note: Check occasionally and add more broth if the liquid level gets too low.

18. 18

    Remove the zrazy from the skillet and remove any toothpicks or twine.

    Ca. 2 min.

19. 19

    Stir the sour cream into the pan sauce until well combined and heated through, but do not boil.

    Ca. 2 min.

    Kokkens note: Sour cream can curdle if boiled, so keep the heat low.

20. 20

    Return the zrazy to the pan with the sauce and let them rest for 5 minutes before serving.

    Ca. 5 min.

    Kokkens note: Resting allows the flavors to meld and the meat to reabsorb juices.