19th Century Recipe For Zrazy - Lithuanian Stuffed Cutlets - A Stake Alternative

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Thumbing through a 19th century cookbook, I found a recipe for zrazy.

Take thin slices of lean beef and cut them into rectangular cutlets.

Tenderize each beef cutlet and season with salt and pepper, then set aside.

Chop one onion and prepare mushrooms, estimating the amount since the recipe is unclear.

Sauté the chopped onion in butter until golden brown.

Add the mushrooms to the sautéed onions and cook until softened, adding pepper while cooking.

Whisk an egg in a separate bowl for binding the stuffing.

Soak rye bread in beef broth and mash it into a paste using a mortar and pestle.

Combine the sautéed onions, mushrooms, bread paste, nutmeg, and whisked egg to make the stuffing.

Spread the stuffing on each beef cutlet, roll them up, and tie with cooking string.

Dust the rolled cutlets with flour before frying.

Heat butter in a skillet over low heat and brown the cutlets on all sides.

Prepare a sauce by adding sour cream and mushroom bouillon to the pan, bringing it to a boil (optional step).

Air fry scalloped potatoes as a side dish for about 20 minutes.

Serve the zrazy with the sauce poured over them.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens