📝 About This Recipe
A cornerstone of Russian home cooking, Zrazy are elegant meat parcels that hide a flavorful treasure within. Originating from the grand traditions of Eastern European nobility, these tender beef rolls are slow-simmered in a rich sour cream gravy until they melt in your mouth. Whether stuffed with earthy forest mushrooms or the classic hard-boiled egg and scallion mixture, they offer a sophisticated balance of rustic comfort and culinary finesse.
🥗 Ingredients
The Meat Rolls
- 2 lbs Beef Top Round or Sirloin (sliced into 1/2-inch thick steaks)
- 1 teaspoon Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Dijon Mustard (for brushing the meat)
- 1/2 cup All-purpose Flour (for dredging)
- 3 tablespoons Vegetable Oil (for searing)
The Mushroom & Egg Filling
- 8 oz Cremini or Porcini Mushrooms (finely chopped)
- 1 medium Yellow Onion (finely diced)
- 2 large Hard-boiled Eggs (finely chopped)
- 2 tablespoons Butter (unsalted)
- 2 tablespoons Fresh Dill (finely chopped)
- 2 stalks Green Onions (thinly sliced)
The Velvety Gravy
- 2 cups Beef Broth (low sodium)
- 1/2 cup Sour Cream (Smetana) (full fat, at room temperature)
- 1 Bay Leaf (dried)
- 1/2 teaspoon Paprika (sweet Hungarian)
👨🍳 Instructions
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1
Prepare the beef by slicing it against the grain into 8 thin cutlets. Place each slice between two sheets of plastic wrap and pound with a meat mallet until about 1/4-inch thick. Be careful not to tear the meat.
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2
Season both sides of the flattened beef slices with salt and pepper. Lightly brush one side of each slice with a thin layer of Dijon mustard and set aside.
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3
For the filling, melt butter in a large skillet over medium heat. Sauté the onions until translucent, about 5 minutes.
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4
Add the finely chopped mushrooms to the skillet. Cook until all the moisture has evaporated and the mushrooms are golden brown, roughly 8-10 minutes.
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5
Remove the mushroom mixture from heat and transfer to a bowl. Stir in the chopped hard-boiled eggs, fresh dill, and green onions. Mix well and adjust seasoning with salt and pepper.
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6
Place a generous tablespoon of the filling at one end of each beef slice. Roll the meat tightly over the filling, tucking in the sides like a burrito.
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7
Secure each roll with kitchen twine or 2-3 toothpicks to ensure the filling stays inside during cooking.
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8
Dredge each meat roll in flour, shaking off any excess. This will help thicken the sauce later.
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9
In a clean, deep skillet or Dutch oven, heat vegetable oil over medium-high heat. Sear the meat rolls on all sides until deeply browned, about 2-3 minutes per side.
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10
Pour the beef broth over the rolls and add the bay leaf and paprika. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 35-40 minutes until the beef is very tender.
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11
Once the meat is tender, whisk a few tablespoons of the hot cooking liquid into the sour cream to temper it (this prevents curdling). Pour the tempered sour cream into the skillet.
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12
Stir the sauce gently and simmer uncovered for another 5 minutes until the gravy has thickened to a silky consistency.
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13
Remove the toothpicks or twine before serving. Garnish with extra fresh dill and serve hot.
💡 Chef's Tips
Always pound the meat evenly; this ensures the Zrazy cook at the same rate and are easy to roll. If your sauce is too thin, mix a teaspoon of cornstarch with cold water and stir it into the simmering gravy. Don't skip tempering the sour cream—adding cold cream directly to hot liquid often causes it to break and look grainy. You can substitute the beef for pork loin or even chicken breast for a lighter version of the dish. For an authentic touch, use dried Porcini mushrooms (rehydrated) mixed with fresh mushrooms for a deeper umami flavor.
🍽️ Serving Suggestions
Serve over a bed of buttery mashed potatoes (Kartofelnoye Pyure) to soak up the rich gravy. Pair with a side of fermented pickles or a crisp 'Vitamin' cabbage salad for acidity. Accompany with a glass of chilled Kvass or a robust red wine like a Georgian Saperavi. A dollop of extra sour cream and a slice of dark rye bread are essential for the full Russian experience.