No. 823 — Unstuffed Zrazy with Potatoes, Porridge and Other Garnishes
English historical translation of Molokhovets recipe No. 823 from the 1901 Russian cookbook, retaining original methods and measures.
Cut 2½ Russian pounds of boneless beef into fairly large finger-thick slices. Beat one side thoroughly with a wooden mallet, then with the blunt side of a knife. Salt and pepper and leave for an hour.
Roll into tubes and dust with flour. Melt ¼ Russian pound of butter in a saucepan, put in the zrazy and brown on all sides with one finely chopped onion.
Add enough broth to cover, put on the lid and braise for about 1½ hours. Add three or four spoonfuls of sour cream, bring just to the boil twice and top up with broth if needed so that there are at least three glasses of sauce. Strain the sauce.
These zrazy, like those in No. 822, may be served in any of the following seven ways:
1) With potatoes: boil and peel ½ garnets of potatoes, put them beside the zrazy and braise together until the potatoes brown.
2) With mashed potatoes or potato croquettes as in No. 628.
3) With firm buckwheat porridge: cook the usual thick porridge from 1 Russian pound of groats and a spoonful of butter; arrange around the zrazy and pour over the sauce.
4) With loose porridge made from fine buckwheat groats.
5) With the loose buckwheat porridge of No. 378.
6) With Italian macaroni: boil ¾ Russian pound in salted water, drain, return to the pan with 1½ spoonfuls of butter and about two spoonfuls of sour cream. Cover and leave on the stove for about 1½ hours, then place with the zrazy and sprinkle the macaroni with two teaspoons of grated cheese.
7) With dried-mushroom sauce as in No. 713.
To provide
2½ Russian pounds of tender beef 2 spoonfuls of butter, salt and pepper | 3–4 spoonfuls of sour cream and 2 spoonfuls of flour 1 onion |