Mushroom-Stuffed Zrazy
The risky moment is the rolling, so spread the chopped beef in an even sheet about 1 cm — just under half an inch — thick: thinner and it tears under the weight of the filling, thicker and the centre never cooks through. The two eggs beaten straight into the minced meat are the binder; their protein sets in the oven and holds the roll together when you slice it crosswise. “Zrazy” comes from Old Polish for “a cut-off piece” and dates to the 16th century, though what you get here is one large roll rather than the individual beaten cutlets the name once described.
Boil the mushrooms and let them drain properly, and fry the onion to a real gold; the grated bread — fresh crumb grated on a box grater, not dried packet crumbs — mops up whatever moisture is left, or the filling steams the meat from inside. The 100 g of salt pork (about 3½ oz of cured fatback, with unsmoked pancetta or thick-cut bacon as the easiest supermarket stand-in) supplies the fat a kilo of lean tenderloin simply doesn’t have. Slice the roll warm rather than oven-hot; hot, it crumbles.
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Ingredients
Instructions
Finely chop the piece of beef tenderloin, beat in 2 eggs, and mix.
Spread the meat mass into a large flat pancake about 1 cm thick on the bottom of a skillet already greased with oil.
Boil the mushrooms, chop them finely, add 2 chopped and sauteed onions and the grated bread, then season with salt and pepper.
Spread this filling over the meat and roll it up.
Bake until done; slice into pieces to serve.
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