Meat zrazy with mushrooms. Potato zrazy with mushrooms

If you want to learn how to cook zrazy, then start with the simplest thing, make meat zrazy with mushrooms. Recipe with photos, everything is clear and explained in detail. So all you have to do is collect all the necessary products and get down to business. The mushroom filling is not capricious. She does not get enough sleep and does not leak. So she is very easy to work with. And even if the first time you don’t get the same even zrazy as in the photo, they will not be inferior in taste to them. We will prepare zrazy without breading, which tends to absorb a lot of unnecessary fat. Look, they already turn out deliciously crispy. Meat zrazy with mushrooms - a hearty meat dish that is perfect for both every day and a holiday table. You can take zrazy with you to nature, on the road, to work. They go well with boiled potatoes, any porridge, and vegetables.

Required ingredients:

• Pork 500 g,
• Fresh lard 100 g (if the pork is lean),
• Onions 150 g,
• Garlic 20 g,
• Salt to taste
• White bread 100 g

• Onions 150 g,
• Champignons 200 g,
• Oil 30 g,
• Salt to taste
• Ground black pepper to taste,
• Sunflower oil for frying

How to simply cook zrazy with mushrooms

If you use lean pork, then the composition should contain lard, as in our recipe. When using fatty meat, lard may not be used. Rinse the meat and lard under running water. Cut into small slices.

Peel the onion and garlic cloves. You can adjust them at your discretion. Place all prepared vegetables in the chopping tray. Add white bread.

Grind everything together through a meat grinder.

Add salt and ground pepper to taste. It is possible to use other spices that appeal to you most in this dish. Stir until smooth. The minced meat for the meat is ready, now start preparing the mushroom filling.

Fry chopped onion and finely chopped champignons in sunflower oil. Fry until done and season with salt and pepper. Cool the filling to room temperature.

Now all that remains is to form the zrazy; with mushroom filling this is the easiest to do. Dip your hands in clean water, take a small piece of minced meat (the size of a medium egg), and flatten it into a flat cake. Place a teaspoon of filling in the center and fold the edges of the tortilla over. You will get a tube. And then all you have to do is “caulk” the edges tightly to create a cutlet shape

I made the zrazy differently. I have a special attachment for a meat grinder that makes pieces with a hollow inside from minced meat. You need to get the hang of it to carefully push the mushroom filling into the resulting “tube”, and then pinch the zrazy on both sides in the same way as is usually done with pies.

Fry in heated sunflower oil until golden brown on all sides.

Place on a napkin and serve immediately.

Zrazy is especially tasty when warm. Bon appetit!

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

To prepare meat zrazas with mushrooms using this step-by-step photo recipe, it is best to take mixed minced meat from two types of meat or mix pork with chicken. Of course, the filling requires wild mushrooms, but in the absence of such, ordinary champignons will do. Mushrooms and onions need to be well fried so that the filling develops a characteristic mushroom taste. And it is advisable to season it with at least a little ground black pepper - but this is at your discretion. The breading for zraz is made from flour; crackers are not used in this recipe - they will become soggy during subsequent stewing in the sauce. If flour breading is not to your taste, simply fry the zrazy in oil and finish in sour cream sauce.

Ingredients:

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

How to cook with photos 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, or a food processor. Grind half an onion together with the meat. Add spices to the minced meat with onions - basil and ground black pepper.

Beat 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 a little salty. Mix all the ingredients, beat the minced meat until it becomes elastic and homogeneous. Leave to cool for 10-15 minutes.

We form round blanks for zraz. Place on a flat plate or cutting board and return to the refrigerator.

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

Pour one or two tablespoons of oil into the frying pan and heat it up. Add the onion, fry until soft, you can lightly brown it if desired. 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 lay out one zraz blank and flatten it into a flat cake. Place the filling in the middle. We lift the edges, wrapping them over the filling. Immediately roll into a bun and roll in flour.

Place the zrazy in a frying pan with boiling oil. Fry over medium heat for two to three minutes until golden brown appears on the bottom.

Use a spatula to pry it up and turn it over. Fry the second side for about two minutes, no longer. The zrazy will be fully cooked when they are stewed in sour cream sauce.

Transfer the zrazy into 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 over the meat slices, 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 the pan and add salt to taste. Cover with a lid and simmer over low heat for five minutes. Pour in sour cream, heat, but do not bring to a boil. Turn off and leave for 5-10 minutes.

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

Step 1: prepare the ingredients.

Step 2: prepare minced mushrooms.

Step 3: prepare the potato mixture.

Step 4: form the patterns.

Step 5: fry the zrazy.

Step 6: serve potato zrazy with mushrooms.

- − While preparing the potato mass, you can add not only ground black pepper, but also any other favorite spices. For example, instead of adding salt to mashed potatoes, I’m happy to put a couple of bouillon cubes with the smell of mushrooms, it’s harmful, but very tasty.

- − Instead of regular onions, you can put sweet red Crimean onions in the mushroom mince. This onion gives the minced mushroom a sweetish taste and spicy aroma.

- − If you don't have a blender. No problem. Fried onions and mushrooms can be ground in a meat grinder or using a food processor.

- − To prepare this dish, you can use various types of edible mushrooms. These can be mushrooms such as cherries, boletus, chanterelles, honey mushrooms, puffballs, saffron milk caps, russula, truffles. And many others.

If you like mushrooms, potato zrazy with mushrooms will suit your taste. You can cook them with the addition of chicken or cheese, experiment with dough, baking method and spices. This is an amazingly tasty dish, hearty and easy to prepare, eaten hot with sour cream.

Classic potato zrazy with mushrooms in a frying pan

To prepare zraz, it is important to choose and cook the potatoes correctly; they should be starchy, with white skin. You can cook it in its uniform or peel it in a small amount of water.

Products:

• potatoes - kilo;
• a pair of eggs and onions;
• 200 grams of mushrooms;
• salt and pepper;
• breadcrumbs - 50 g;
• oil for frying.

Preparation:

1. Boil the potatoes until done. In addition to salt, you can add 1 bay leaf and 3 black peppercorns to the water for taste.
2. Drain the water from the finished potatoes, use a masher to puree them, and let them cool.
3. Fry the onion in oil, cutting it into half rings or small pieces.
4. Slice the mushrooms (you can take champignons or oyster mushrooms). Fry them in oil, adding salt and pepper.
5. Place a pinch of salt, half the fried onion and eggs into the cooled potatoes. Knead the potato dough.
6. Add the other half of the onion to the mushrooms.
7. Make flat cakes from potato dough, put filling on each one, and pinch. Bread the resulting pies in breadcrumbs and fry in vegetable oil in a hot frying pan.

Wonderful golden potato pies are delicious to eat hot, with pickled cucumbers or salted cabbage.

How to cook a dish in the oven?

In the oven, zrazy is baked on a baking sheet. They don't turn out as golden as in a frying pan, but no less tasty.

Products:

• potatoes - 900 g;
• larger egg;
• bulb;
• 200 g champignons;
• salt - 1 tsp;
• vegetable oil - 2 tbsp. l.;
• flour - the same amount.

Preparation:

1. Peel the potatoes, boil and mash, draining the water completely, until pureed.
2. Wash the mushrooms, chop finely and fry with 1 tbsp. l. butter and onions.
3. Add flour, a pinch of salt and an egg to the potatoes. After kneading with a spoon, you will get a thick potato dough.
4. Form into flat cakes (one needs about 2 tablespoons of dough).
5. Place a teaspoon of minced meat inside each flatbread.
6. Form the pies.
7. Bake in the oven on a greased baking sheet at 180°C for about half an hour.

Serve the dish hot, with mayonnaise, sour cream or tomato sauce.

Cooking with minced meat

For minced meat, you can use chicken, veal or pork - it all depends on your taste preferences.

Products:

• potatoes - 900 g;
• a pair of eggs;
• fillet - 200 g;
• 150 g champignons;
• bulb;
• 100 g breadcrumbs;
• 100 g vegetable oil;
• salt and pepper.

Preparation:

1. After peeling the potatoes, boil them in salted water until tender. Drain the water, mash the potatoes and leave to cool.
2. Prepare the minced meat by passing the chicken fillet through a meat grinder.
3. Fry the washed and finely chopped mushrooms in a frying pan in oil. Add chopped onion to them.
4. In another frying pan, fry the minced meat until done.
5. Mix chicken and mushrooms, add salt and pepper.
6. Add eggs and salt to the mashed potatoes and knead the dough. If it turns out runny, you can add a couple of tablespoons of flour.
7. Make small cakes from the dough, put minced chicken and mushrooms in the middle, pinch and form into oblong pies.
8. Bread the zrazy in breadcrumbs and fry in hot oil until golden brown on both sides.

Hot potato zrazy with minced meat and mushrooms can be greased with butter for flavor.

Lenten potato zrazy with mushrooms

These zrazy are prepared without flour or eggs. They come out with a crispy crust and tender inside.

Products:

• potatoes - 1 kg;
• champignons 700 grams;
• a pair of onions;
• 100 g semolina;
• salt and pepper;
• oil for frying.

Preparation:

1. After peeling the potatoes, boil them until tender. Drain the water and mash into a puree.
2. Chop the mushrooms and onions and fry in a frying pan.
3. Make flatbreads out of potatoes and put fried mushrooms inside.
4. Dip the resulting pies in dry semolina.
5. Fry in a small amount of oil on both sides over medium heat.

You need to turn the lean zrazy carefully, using a wide spatula, as they are quite soft.

Recipe for mashed potatoes with champignons

Zrazy can be prepared not only from mashed potatoes, but also from minced meat or fish. But potato zrazy with mushrooms is more popular.

Products:

• potatoes - 1 kg;
• half as many mushrooms;
• onion and large egg;
• 3–4 tbsp. l. flour;
• vegetable oil - 100 ml;
• 20 g butter;
• salt, spices.

Preparation:

1. Make mashed potatoes from peeled potatoes, adding 1 tbsp. a spoonful of butter and salt.
2. Finely chop the washed mushrooms.
3. Do the same with the onion and fry it in vegetable oil.
4. Add mushrooms to it and fry until done.
5. At the end, add salt and spices.
6. Prepare potato dough from potatoes by adding flour and 1 egg.
7. Make small cakes from the resulting mass. Place mushrooms in the middle of each and pinch the edges.
8. Fry in vegetable oil until beautiful golden color on both sides.

Zrazy is delicious served with sour cream.

With mushrooms and cheese

Grated hard cheese added to the filling melts when fried, and therefore makes the zrazy juicy and tasty.

Products:

• potatoes - 900 g;
• 280 g mushrooms;
• cheese - 150 g;
• 1 onion;
• egg - 1 pc.;
• 60 g flour;
• breadcrumbs.

Preparation:

1. After boiling the potatoes in salted water, prepare a puree from them.
2. Chop the mushrooms with a knife. You can take any - oyster mushrooms or champignons. Fry them with onions in a frying pan.
3. Grate the cheese.
4. Add flour and egg to the cooled potato mixture and knead the dough.
5. Form small cakes from the dough, place minced mushroom in the middle and sprinkle with grated cheese.
6. Pinch the cakes together to form even patties. They can be made oblong or round, as desired.
7. Fry the potato pies in hot oil, breading them with breadcrumbs on both sides.

Serve with a salad of fresh vegetables and herbs.

With dried mushrooms

If there are no fresh champignons on sale, but you really want to make zrazy with mushroom filling, autumn supplies of dried mushrooms will help out.

Products:

• potatoes - 900 g;
• 1 tbsp. dried mushrooms;
• chicken eggs - 2 pcs.;
• 1 onion;
• salt and spices;
• oil for frying.

Preparation:

1. Boil dried mushrooms and fry them with finely chopped onions in oil in a frying pan. Don't forget to add salt and pepper
2. Boil potatoes You can use leftovers from yesterday's puree. Add egg, salt and pepper to potatoes.
3. Make flat cakes from the dough, place the mushroom filling on top and pinch the edges.
4. Fry the zrazy over medium heat in oil until golden brown.

Serve with sour cream sauce and fresh vegetables.

Potato and carrot zrazy with mushrooms

If you add boiled carrots to the potato dough, this will give the finished dish an interesting, sweetish taste and a cheerful orange color.

Products:

• 3 large potatoes;
• 1 large carrot;
• egg - 1 pc.;
• 300 g mushrooms;
• onion - 1 pc.;
• salt and spices;
• oil for frying.

Preparation:

1. Boil jacket potatoes and carrots in a small amount of water until tender.
2. Drain the water and mash the vegetables while they are hot.
3. In a frying pan, fry mushrooms and finely chopped onions in oil, adding salt and pepper to taste.
4. Add raw egg yolk and spices to taste to carrot and potato puree. This could be sweet paprika, suneli hops, or a universal seasoning with dried herbs.
5. Form the dough into flat cakes, place minced meat in the middle of each, pinch and fry in oil until golden brown.

You can prepare zrazy with mushrooms according to different recipes. They are united by the method of frying mushrooms and the principle of preparing potato dough. But the zest is given by various additives to mushrooms and potatoes, as well as aromatic spices.

Description

Potato zrazy with mushrooms- an incredibly aromatic and appetizing dish of Ukrainian cuisine. In fact, zrazy is a national dish in many countries: they are loved and prepared in Belarus and Poland. Each recipe differs in the composition of spices and filling.

Traditionally, zrazy is prepared from meat, but today we will use potatoes as a base. Champignons, like any other mushrooms, go very well with potatoes, especially when fried. This step-by-step recipe with photos will clearly demonstrate to you how to prepare hearty and flavorful potato zrazy with mushroom filling at home.

Absolutely any mushrooms are suitable for the filling: we will use champignons, but you can use other fresh mushrooms to create your own. It is best to fry mushrooms with onions: this way the filling will be more satisfying and aromatic. You can also add some garlic or other spices to it during the process.

These potato zrazy are served with sour cream sauce and fresh herbs.

Let's start cooking.

Ingredients

• 
  (8 pcs.)
• 
  (500 g)
• 
  (2 cloves)
• 
  (2 pcs.)
• 
  (3 tbsp.)
• 
  (1 PC.)
• 
  (a little for frying)
• 
  (taste)
• 
  (taste)

Cooking steps

Boil the peeled and washed potatoes in slightly salted water until fully cooked. Chop the peeled onion with a sharp knife or in a blender. It is best to simply clean the champignons from debris and cut them into medium-sized cubes (mushrooms, like a sponge, absorb water very easily).



Heat a frying pan with vegetable oil and fry the onion until transparent, squeeze a couple of cloves of garlic through a press. Pour the champignons into the pan, stir and fry the ingredients until tender.



Drain the water from the pot with the potatoes and mash the boiled tubers using a spoon or fork. Add a chicken egg, the specified amount of flour and a little starch to the pan, salt and pepper to taste. Mix the ingredients thoroughly until smooth. Starch will contribute to the convenient formation of pies.



Divide the resulting dough into 12 equal parts, roll each part into a neat small flat cake, and drop a tablespoon of mushroom and onion filling into its middle.



We close the filling and connect the edges of the potato dough, giving the zrazas the same shape as shown in the photo.



Heat a frying pan with a thick bottom along with a small amount of vegetable oil and place the zrazy on it.



Fry the potato pies on both sides until golden brown.



Place the finished dish on plates, decorate with sour cream and herbs, and then serve while still hot. Potato zrazy with mushrooms are ready.



Bon appetit!