Zrazy is a standard Old Polish food originating from the Polish Gentry and the food of hunters. Zrazy is likewise a typical main dish providing dating to 14th-century the aristocracy. Frequently the piece of meat is rolled up and packed with among lots of type of stuffing.
Nowadays, this Polish food is widely known in foods of countries of the Polish-Lithuanian Commonwealth (18th century): Poland, Lithuania, Belarus and Ukraine. Comparable meals exist in other European customs. Rinderroulade, bragioli or paupiette are such examples.
Zrazy is made from pieces of beef, veal, stir-fried and cooked with an addition of veggies and spices. The packed meat is then rolled and protected with thread or toothpicks. After being fried in oil for a brief time period, the zrazy are put in a casserole with celery, onion, and different spices and covered with a hot stock. There are as numerous dishes for zrazy as there are fillings, all depending upon the chef's creativity and active ingredients.
� 2 green onions, white and light green parts, cut into thin strips
� 4 tablespoons canola oil
� 8 thin sandwich steaks, trimmed and pounded 1/8-inch thick
� Grainy mustard
� 4 tablespoons white wine
� 1 tablespoon tomato paste
� Salt and pepper
� 2 dill pickles, cut into thin strips
� 2 tablespoons all-purpose flour
� 1 cup beef stock
� Sour cream
� Chopped parsley
2. Fold in the sides and roll when it comes to packed cabbage.
3. Protect with a toothpick, if required.
4. Heat oil in big Dutch oven and brown beef rolls on all sides.
5. Get rid of meat and include flour to the pan, and cook to a light brown to make a roux.
6. Stir in the stock, wine, tomato paste, and salt and pepper.
7. Give a boil and simmer 1 minute.
8. Return beef rolls to the pan and spoon over a few of the sauce.
9. Cover and prepare over low 45 minutes to 1 hour, including more liquid as required throughout cooking.
10. When the rolls are cooked, transfer to a serving meal and eliminate the toothpicks, if utilize, and ladle over the sauce.
11. Dollop with sour cream and sliced parsley.
12. Fantastic with rice, mashed potatoes, finger dumplings or drop potato dumplings.
Zrazy is made from pieces of beef, veal, stir-fried and cooked with an addition of veggies and spices. The packed meat is then rolled and protected with thread or toothpicks. After being fried in oil for a brief time period, the zrazy are put in a casserole with celery, onion, and different spices and covered with a hot stock. There are as numerous dishes for zrazy as there are fillings, all depending upon the chef's creativity and active ingredients.
Ingredients
� 4 ounces ham, cut into thin strips� 2 green onions, white and light green parts, cut into thin strips
� 4 tablespoons canola oil
� 8 thin sandwich steaks, trimmed and pounded 1/8-inch thick
� Grainy mustard
� 4 tablespoons white wine
� 1 tablespoon tomato paste
� Salt and pepper
� 2 dill pickles, cut into thin strips
� 2 tablespoons all-purpose flour
� 1 cup beef stock
� Sour cream
� Chopped parsley
Method
1. Spread out a thin layer of mustard on each steak and divide the pickles, ham and onion amongst the steaks.2. Fold in the sides and roll when it comes to packed cabbage.
3. Protect with a toothpick, if required.
4. Heat oil in big Dutch oven and brown beef rolls on all sides.
5. Get rid of meat and include flour to the pan, and cook to a light brown to make a roux.
6. Stir in the stock, wine, tomato paste, and salt and pepper.
7. Give a boil and simmer 1 minute.
8. Return beef rolls to the pan and spoon over a few of the sauce.
9. Cover and prepare over low 45 minutes to 1 hour, including more liquid as required throughout cooking.
10. When the rolls are cooked, transfer to a serving meal and eliminate the toothpicks, if utilize, and ladle over the sauce.
11. Dollop with sour cream and sliced parsley.
12. Fantastic with rice, mashed potatoes, finger dumplings or drop potato dumplings.
