No. 820 — Minced Beef Zrazy with Horseradish
English historical translation of Molokhovets recipe No. 820 from the 1901 Russian cookbook, retaining original methods and measures.
Finely mince the beef and remove the sinews. Beat in two egg yolks and one whole egg; mix thoroughly and shape the meat into round zrazy.
Spread them with grated horseradish previously fried with breadcrumbs in one spoonful of butter. Sprinkle with flour and finely chopped, squeezed onion.
Place the zrazy in a saucepan of melted butter, brown them, pour in about two glasses of broth and braise gently under a lid.
Serve with fried or boiled potatoes and the strained sauce in which the zrazy cooked.
To provide
3 Russian pounds of beef and 3 eggs 3–4 spoonfuls of grated horseradish 3–4 spoonfuls of grated bread | 1 onion and 1 spoonful of flour 2–3 spoonfuls of butter ½ garnets of potatoes |
Instead of horseradish, the zrazy may be layered with stewed sauerkraut.