• minced meat mixed in any ratio - about a kilogram;
• fried mushrooms - 300 g;
• 2 onions;
• one egg;
• a small piece of bread;
• half a glass of milk;
• breadcrumbs;
• salt, pepper, sesame seeds and vegetable oil

• Preparation time: 00:30
• Cooking time: 0:15
• Servings: 8
• Complexity: average

Preparation

1. Soak bread in milk.

When you are tired of the kitchen monotony, the cutlets are boring and you want something new, then cooking will help you "get away from the routine". These are cutlets with a variety of fillings, for the preparation of which are used: mushrooms, eggs, onions, cheese and many other mouth-watering products. Zrazy is popular in Belarusian, Lithuanian and Ukrainian cuisine, there are only some differences in their preparation.

How to cook

The preparation of this dish is easy to perform, the products are also quite affordable. This is a dish that you can experiment with: in the preparation of minced meat, filling and even the way it is prepared. Before starting cooking, you should stock up on the right set of products. You can take any mushrooms: champignons, cherries, forest. The dish is prepared both in a frying pan and in the oven - it is equally tasty and suitable for a festive table and everyday use.

In a frying pan

Meat zrazy with mushrooms is easy to prepare, but it takes a little more time than simple cutlets. This is due to the preparation of the filling and the slightly laborious formation of the patties themselves. Frying in a pan does not require additional time, since the filling is already used.

For cooking, you will need the following products:

• minced meat mixed in any ratio - about a kilogram;
• fried mushrooms - 300 g;
• 2 onions;
• one egg;
• a small piece of bread;
• half a glass of milk;
• breadcrumbs;
• salt, pepper, sesame seeds and vegetable oil.

Cooking procedure:

1. Chop finely and fry the cooked mushrooms in oil. For cooking, it is better to use porcini or honey mushrooms.
2. Add chopped onion and fry until soft, season with salt.
3. Soak bread in milk.
4. Add chopped or mashed onions and bread, which is already softened, to the finished minced meat. Beat in one egg, season with salt and pepper, mix well.
5. To form cutlets with filling, they begin with the fact that bread crumbs and sesame seeds should be poured onto a shallow plate.
6. From a small piece of minced meat, you need to make a cake, put the filling in its center and form a cutlet, pinching the edges of the cake and throwing it from hand to hand. In order not to face the problem of "sticky minced meat", hands are constantly moistened with water.
7. Roll the resulting cutlet in breadcrumbs on all sides.
8. Pour oil into a frying pan, heat and put zrazy into it, fry over low heat under a lid for 5 minutes on each side.

The cooking time of the presented dish is no more than 1 hour.

The number of servings received is 8-9 pieces.

Serve the dish hot, decorate it with tomato slices and herbs. For a side dish, you can make mashed potatoes, rice or any vegetables.

In the oven

Meat zrazy with mushrooms, cooked in the oven, turns out to be the most delicious for most.

For cooking, you will need products such as:

• minced chicken - 500 g;
• two onions;
• slice of loaf;
• some milk;
• dry porcini mushrooms - 8 pieces;
• a little butter;
• bread crumbs, salt and pepper.

The preparation procedure and recipe with a photo are presented in the following:

The hostess will only take 1.5 hours to prepare the dish.

The number of servings from the presented products is 4-5 pieces.

From the presented recipes, it can be seen that zrazy is a tasty and uncomplicated dish. Cook it and please your loved ones with delicious meals.

Minced meat recipes are easy to prepare and take little time to prepare. Traditional cutlets, meatballs, meatballs, cabbage rolls are prepared for them. To diversify the diet, we will prepare stuffed cutlets called zrazy.

The filling for them can be boiled chicken eggs, fried vegetables, but the most delicious and aromatic it will come from mushrooms and hard cheese. We prepare meat zrazy with mushrooms and cheese from minced pork and simply fry in a pan. Mushrooms will add a unique flavor to the dish, and cheese will add a creamy taste.

Zrazy with mushrooms and cheese: a step by step recipe

Ingredients for 4 servings:

• Minced pork - 300 g;
• Champignons - 5 pcs.;
• Hard cheese - 40 g;
• Chicken egg - 1 pc.;
• Garlic - 2 cloves;
• Breadcrumbs - 8 tbsp l .;
• Parsley - 3 branches;
• Vegetable oil - 4 tbsp. l .;
• Table horseradish - 1 tsp;
• Ground pepper and salt to taste;

Cooking time zraz: 35 min.

How to cook meat zrazy with mushrooms and cheese in a pan

1. In a bowl we send the ready-made minced pork, add garlic, crushed through a press, crackers (4 tablespoons), egg, salt, pepper and table horseradish.

2. Mix well, beating slightly. We take the preparation in portions in the palm of our hand and hit the bottom of the bowl. So the zrazy will turn out to be magnificent.

3. We clean the champignons by removing the foil from the caps with a knife and scraping the legs.

4. Cut the prepared mushrooms into small slices, send them to butter (2 tablespoons). Salt a little, pepper and fry over medium heat, stirring occasionally. The liquid should evaporate and the slices should brown slightly.

5. Put the fried mushrooms in a bowl and cool. Add chopped parsley and coarsely grated cheese.

6. Stir and the fragrant filling for zraz is ready.

7. Divide the meat piece into 4 parts and form balls.

8. Flatten the balls one by one into a cake. We spread the prepared mushroom mass in the middle (in part). It is more convenient to form cutlets in the palm of your hand.

9. Close the filling with the edges of the flatbread, form rounded patties and roll in breadcrumbs.

10. After the mushrooms, pour the remaining oil into the pan and heat. We spread the zrazy with mushrooms in hot oil, cover and fry at low temperature for 8-10 minutes (depending on the thickness of the patties) on each side until a brown crust. To make beautiful stripes appear on the surface, we prepare zrazy in a grill pan.

11. Put delicious aromatic zrazy with cheese and mushrooms on a plate with your favorite side dish and immediately serve with a salad of fresh vegetables and crispy white bread. Fried potatoes, boiled pasta, or vegetable puree work well as a side dish for this main course.

Cooking tips:

• If desired, the filling can be supplemented with carrots, fresh peppers and onions. Fry them with mushrooms, cool and mix with cheese. We don't take vegetables a large number of, and reduce the number of mushrooms to 3 pieces.
• Hard cheese can be replaced with Feta, Suluguni or Brynza cheeses.
• Using this method, you can cook a dish of minced turkey, beef, chicken or grind cold cuts.
• To add variety to your meal, bake the stuffed patties in the oven. We put them in a mold, cover with foil or a lid and cook at 180 degrees for 35-40 minutes. 6-7 minutes before cooking, open and bake until brown.

A recipe for Lithuanian cuisine characterized by a minimal use of spices and a wide variety of meat and vegetable dishes. There is not just a lot of onion in meat zrazy - there is a lot of it. But the taste only benefits from this. The addition of onions to the minced meat gives the zraz a spice, fried onions with mushrooms are a delicious juicy filling, and the onions added to the sour cream sauce make it thick and rich in taste.

To prepare meat zraz with mushrooms according to this step-by-step photo recipe, it is best to take a mixed minced meat from two types of meat or mix pork with chicken. Of course, forest mushrooms are needed in the filling, but in the absence of such, ordinary champignons will do. Mushrooms and onions must be overcooked so that the filling has a characteristic mushroom taste. And it is advisable to season with at least a little black pepper - but this is at your discretion. Breading for zraz is made from flour, rusks are not used in this recipe - they will become soaked during subsequent stewing in sauce. If breading is not to your taste, simply fry the zrazy in oil and cook in sour cream sauce.

Ingredients:

- lean meat (pork or half with chicken) - 400 gr;
- onions - 3-4 pcs.;
- egg - 1 pc .;
- salt - an incomplete teaspoon;
- black pepper - a third of a teaspoon;
- basil - 2-3 pinches;
- fresh champignons - 3-4 pcs (large);
- vegetable oil - 4-5 tbsp. spoons;
- flour - 3 tbsp. spoons;
- sour cream - 150-200 ml;
- water - 0.5 cups.

How to cook from a photo step by step

We clean the meat from films, cut off the fat. Cut into small pieces, grind in a meat grinder or using a blender with an "upper knife" attachment, a food processor. Grind half of the onion together with the meat. Add spices to the minced meat with onions - basil and black pepper.

We drive in one egg, add half a teaspoon of salt - this will be enough. If the zrazy does not seem salty enough, you can make the sauce slightly salty. We mix all the components, beat off the minced meat to become elastic, homogeneous. Leave to cool for 10-15 minutes.

We form rounded blanks for zraz. Place it on a flat plate or cutting board and send it back to the refrigerator.

For the filling, cut half the onion into small cubes, cut the mushrooms into small pieces.

Pour one or two tablespoons of oil into the pan, heat it up. Pour the onion, fry until soft, if desired, you can lightly brown it. Add the mushrooms, increase the heat and evaporate all the mushroom juice. Salt and pepper if desired.

Pour a spoonful of flour into a plate. We spread one blank for zraz, flatten it into a cake. Put the filling in the middle. Raise the edges by wrapping them over the filling. We roll it into a bun, roll it in flour.

We spread the zrazy in a frying pan with boiling oil. Fry over medium heat for two or three minutes, until a golden brown crust appears on the bottom.

Pry it with a spatula, turn it over. Fry the second side for two minutes too, no longer. The zrazy will reach full readiness when they are stewed in sour cream sauce.

We transfer the zrazy to a cauldron or saucepan. Add oil to the pan. Chop the remaining onion into large strips or half rings. Fry in oil until soft.

Pour the fried onions to the meat zrazami, placing them in one or two layers. We take a saucepan with a thick bottom so that the sauce does not burn when stewing.

Pour half a glass of water into a saucepan, salt to taste. Cover and simmer over low heat for five minutes. Pour in sour cream, warm it up, but do not bring it to a boil. Turn it off, leave the zrazy for 5-10 minutes.

You can serve zrazy with or without any side dish, adding

The very concept of "zrazy" means cut pieces, ie. a large piece of meat is first cut into plates, which are then beaten off thinly, stuffed, fried and certainly also stewed (baking is also allowed).

So we get an original (for all its simplicity), aromatic dish, which is convenient to prepare in advance - the quality of the dish will not suffer from reheating (if anything).

Traditionally, Lithuanian zrazy are made from beef, but ... How many people - so many opinions and different tastes - in my family, for example, love pork more. Therefore, the choice of meat is always yours, in fact, with both, it turns out very tasty.

Well, and, really, for adherents of dietary food, zrazy according to this recipe can easily be prepared from poultry meat - chicken or turkey - the cooking principle is the same.

It is better to choose fresh meat, which has not been frozen, since it will turn out to be juicy. Well, in the event that it was still frozen, it will be necessary to completely defrost it before cooking.

Cut a large piece of meat into thin plates (zrazy). A very important point - you should only cut the meat across the fibers. If we neglect this rule and cut it lengthwise, then during heat treatment the meat seems to shrink, as a result it can turn out tough, difficult to chew (I would say) ... In general, "like a sole" - we don't need that ?!

Beat well with a special hammer on both sides, i.e. break the meat fibers - so the meat in the end turns out to be more tender and soft, moreover, a large enough area for wrapping the filling. It is better to beat off between layers of cling film - on top (to avoid splashing) and below (so as not to stick to the board).

Note: this is especially important if beef is used for cooking.

Season with salt and pepper, leave to soak in spices while the filling is being prepared.

Now let's prepare the mushroom and onion filling:
- Peel and cut the onion into small cubes.
- champignons, if required, clean from dirt with a soft dry cloth; and then cut into small pieces.

Preheat a frying pan with 2-3 tbsp. tablespoons of sunflower oil.

Reduce heat to medium, fry the onion until golden and soft, stirring occasionally.

Once the onion is cooked, add the chopped mushrooms and chopped garlic to it. Season to taste with salt, pepper and dry marjoram.

Fry everything together for about 10 minutes - during this time the mushrooms will decrease in size, they will let the juice out; and when it completely evaporates, the filling is ready. Let's put it aside - let it cool down a little, so that it is more convenient to work with it further, i.e. do not get burned.

Note: instead of fresh mushrooms, you can take soaked mushrooms - it will undoubtedly be tastier and more aromatic. Somewhere 50-60 grams will be enough. In this case, mushrooms must first be soaked in warm water for 3 hours.

Then roll in flour on all sides.

Fry on all sides in heated vegetable oil over medium heat. I advise you to start frying from the side where the seam is located - so the meat will firmly "fix" and the roll will not tend to turn around.

Then the toothpicks can be removed.

Fold the fried rolls into a baking dish.

Now about the sauce. After frying the meat, there is a little oil left in the pan with flour residues - this is an excellent basis for it.

Let's add a little water (or mushroom broth if dry mushrooms have been soaked) to the pan, the rest of the mushroom filling (well, this is if it remains), cream and marjoram to taste. Now let's try it with salt and, if required, add salt.

Bring to a boil, stirring well - the remaining flour and cream will thicken the sauce a little. And then pour this sauce over zrazy.

Put in an oven preheated to 180 degrees for 30 minutes.

Serve hot as a main course, with or without a side dish of your choice.

In principle, this dish in itself is already meat with a side dish, but with vegetables, fresh or steamed, it will definitely be tastier. Bon Appetit!

That's all the "difficulties" of cooking, and as a result - such a traditional combination of meat with mushrooms will definitely please and, I hope, you will use this recipe again and again.

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