2020-08-13 / test@t

Lithuanian zrazy

Which historical “trademarks” of Lithuanian dishes are most popular in foreign cuisines? A la Lithuanianienne and à la Radziwill. And if we started talking about the Radziwills, it is imperative to tell about zrazy (for example, about these - based on the recipe from the book "Lithuanian cook" in 1907).

Ingredients

2 kg beef, better than brisket
200 g pork fat or lard
2 medium onions
200-250 g dried wheat bread
1 egg
100 g butter
250-300 ml beef broth
salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE

Step 1

Cut the meat into slices 1-1.5 cm thick. Beat off. Season with salt and pepper on both sides. Leave it on for 15 minutes.

Step 2

Combine 50 g butter, chopped onion, bread and eggs, chopped into medium crumbs, beat with a pinch of salt until smooth. If the mixture is too thin, add more bread.

Step 3

Put the bread mass on the meat, flatten. Wrap the beef in rolls, wrap with culinary twine.

Step 4

Melt the pork fat in a skillet. Fry the zrazy on all sides until golden brown.

Step 5

Reduce heat. Add broth and remaining butter and simmer until meat is tender. Remove the twine. Serve warm with potatoes.

Cooking time

45m

Servings

Catalog