Ukrainian Zrazy
Zrazy are savory meat rolls, typically made with thin cuts of beef or pork, filled with a variety of ingredients, and then braised until tender. This recipe features a classic mushroom and onion filling, offering a comforting and flavorful main course.
An original recipe by Forkin
- Total time
- 2 hr 5 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 596 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 600 gbeef round steak, cut into 8 thin cutlets
- 2 tbspolive oil
- 0.25 cupall-purpose flour
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
filling
- 1 pcsyellow onion, finely chopped
- 200 gcremini mushroom, finely chopped
- 2 clovegarlic, minced
- 2 tbspfresh dill, chopped
sauce
- 2 cupbeef broth
- 1 tbsptomato paste
- 0.5 cupsour cream
Equipment
toothpicks · large skillet · plastic wrap · meat mallet
The method
Step by step
- 1
Place each beef cutlet between two sheets of plastic wrap and pound with a meat mallet until about 1/4 inch thick.
About 10 min
Cook’s note: Pounding creates a more tender zrazy and ensures even cooking.
- 2
Season both sides of the pounded beef cutlets generously with salt and pepper.
- 3
Heat olive oil in a large skillet over medium heat.
About 2 min
- 4
Add the chopped yellow onion to the skillet and sauté until softened, about 5 minutes.
About 5 min
- 5
Stir in the chopped cremini mushrooms and cook until their liquid has evaporated and they are lightly browned, about 8-10 minutes.
About 10 min
- 6
Add the minced garlic and chopped fresh dill to the mushroom mixture and cook for another minute until fragrant.
About 1 min
- 7
Remove the filling from the heat and let it cool slightly.
About 5 min
- 8
Place a spoonful of the mushroom filling onto one end of each beef cutlet.
About 5 min
Cook’s note: Don't overfill, or the zrazy will be difficult to roll.
- 9
Roll up the beef cutlets tightly, tucking in the sides, and secure each roll with a toothpick or kitchen twine.
About 5 min
- 10
Lightly dredge the rolled zrazy in all-purpose flour, shaking off any excess.
About 2 min
Cook’s note: This helps create a nice crust and thickens the sauce.
- 11
In the same skillet, heat remaining olive oil over medium-high heat.
About 2 min
- 12
Sear the zrazy on all sides until golden brown, working in batches if necessary.
About 10 min
- 13
Remove the seared zrazy from the skillet and set aside.
- 14
Deglaze the pan with a splash of beef broth, scraping up any browned bits from the bottom.
About 1 min
- 15
Stir in the remaining beef broth and tomato paste, bringing the mixture to a simmer.
About 2 min
- 16
Return the zrazy to the skillet, ensuring they are partially submerged in the liquid.
- 17
Reduce the heat to low, cover the skillet, and simmer for 60-75 minutes, or until the beef is very tender.
About 1 hr 15 min
Cook’s note: Check occasionally and add more broth if the liquid level gets too low.
- 18
Remove the zrazy from the skillet and remove any toothpicks or twine.
About 2 min
- 19
Stir the sour cream into the pan sauce until well combined and heated through, but do not boil.
About 2 min
Cook’s note: Sour cream can curdle if boiled, so keep the heat low.
- 20
Return the zrazy to the pan with the sauce and let them rest for 5 minutes before serving.
About 5 min
Cook’s note: Resting allows the flavors to meld and the meat to reabsorb juices.
Per serving
Nutrition
- Calories
- 596.2kcal
- Protein
- 44.5g
- Carbs
- 14.5g
- Fat
- 41.8g
- Fibre
- 1.9g
- Sugar
- 4.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover zrazy in an airtight container in the refrigerator.
Reheat gently in a covered skillet on the stovetop over low heat, or in the microwave until warmed through.