Meat Zrazy with Mushroom Filling
Zrazy is an old Ukrainian and Polish dish in which a thin layer of meat hides a filling inside. Here the shell isn’t a pounded cutlet but ground meat enriched with chopped boiled egg and soaked bread, wrapped around a core of salted mushrooms, carrot, and tomato. A word on those mushrooms: salted (soleniye griby) are raw wild mushrooms cured in brine, common across the region — if you can’t find them, use marinated mushrooms or plain button mushrooms fried with a pinch of salt.
Because the salted mushrooms already carry a lot of salt, go light when seasoning the meat — under-salt on purpose. And don’t skip sautéing the filling for a few minutes: it cooks the raw edge off the tomato paste, and the breadcrumbs absorb excess moisture so the parcels don’t split open in the oven. Pinch the edges shut, fully sealing the filling.
Baking keeps things lighter than frying, but for a browned crust you can sear the zrazy briefly first, then finish them in the oven at around 190°C / 375°F. Serve hot with sour cream, mashed potatoes, or stewed cabbage.
Part of Ukrainian cuisine — 447 more recipes in the section.
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Ingredients
Instructions
Mix the ground meat with the finely chopped boiled eggs, soaked bread, salt, and pepper. Knead the mixture, form patties, and roll them in breadcrumbs.
Rinse and finely chop the mushrooms, then add the finely grated carrot, raw egg, tomato paste, and breadcrumbs. Stir and sauté the mixture in oil for 5 minutes.
Flatten the patties, place the mushroom filling in the center of each, and form into zrazy.
Bake in the oven until done.
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