No. 822 — Lithuanian Zrazy Stuffed with Black Bread
English historical translation of Molokhovets recipe No. 822 from the 1901 Russian cookbook, retaining original methods and measures.
Cut tender beef into thin slices, beat them well, salt and pepper, then leave for half an hour.
Shred an onion and fry it lightly in one spoonful of butter. Add finely chopped raw champignons or boiled porcini, frying until done.
Stir in grated stale rye bread and continue frying. Thin the filling with strong broth until juicy, then season with salt, pepper, chopped parsley and dill.
Place filling on each beef slice and roll into a tube. Tie each roll with thread if necessary, dust with flour and put into a saucepan with melted kidney fat or butter.
Cover and braise over low heat; once browned on every side, add about two glasses of broth, replenishing it if it reduces. Braise for about three quarters of an hour.
To provide
3 Russian pounds of boneless beef Salt, pepper and nutmeg 2 onions and ½ spoonful of butter ½ French white loaf, or alternatively rye bread | ¼ Russian pound of rye bread ⅛ Russian pound of mushrooms and 1 egg ¼ Russian pound of kidney fat or butter Optional: ½–1 glass of sour cream |
For the finishing sauce, add a glass of sour cream and a little mushroom broth to the cooking liquid, stir in a handful of grated rye bread, bring to the boil and pour over the zrazy on the serving dish.