Zrazy are cutlets with filling. They are usually prepared from minced meat or mashed potatoes. The filling can be very varied - mushroom, egg, cabbage, in general, as desired.
Potato zrazy with mushrooms is one of the most delicious, it’s very easy to prepare, anyone can do it. It is best, of course, to use aromatic wild mushrooms for the filling; many people freeze or dry them for the winter. But in the absence of forest mushrooms, you can get by with ordinary champignons; for city dwellers, these mushrooms are a real lifesaver. Today we will prepare potato zrazy with champignons.
Ingredients:(for 8 times)
- 1 kg potatoes
- 350 g fresh champignons
- 1 large onion (170-180 g)
- 1 egg
- 60 g butter
- salt, pepper to taste
- vegetable oil for frying
- flour for breading
Preparation:
Peel the potatoes and boil in salted water until tender.
While the potatoes are cooking, prepare the mushroom filling. Wipe the champignons with a damp cloth and cut into small cubes.
Peel the onion, cut it into small cubes and fry in half the butter (30 g) until light golden brown.
Add chopped champignons, salt and pepper to taste. Stir and close the lid for 1-2 minutes so that the mushrooms release their juice. Then remove the lid and continue to simmer the filling over medium heat until the liquid evaporates.
When there is no liquid left, fry the mushrooms and onions for another 1-2 minutes and turn off. The filling for potato zrazas is ready.
By this time the potatoes are already cooked. Drain the water from it, cool it a little and pass it through a meat grinder while still hot.
There were different varieties of potatoes, which is why the minced meat is so colorful. Add the beaten egg and remaining butter to the puree. Mix and get potato dough for zraz.Some people add flour to the dough, but I don't see the need for it.
Divide the puree into 8 approximately equal parts, rolling them into balls. Knead each ball into a flat cake 5-6 mm thick and place a tablespoon of filling in the center.
Raise the edges and make an oval-shaped potato pie.
This is how we prepare all the zrazy. After this, roll them in flour and fry on both sides in vegetable oil until golden brown.
If you like a thick, crispy crust, you can roll the zrazy in egg and breadcrumbs. I don’t recommend breading it in semolina - the crust turns out very hard and tends to fall off the cutlet. For potato zraza, flour is the ideal breading, in my opinion.
Serve potato zrazy with mushrooms hot with sour cream. You can add chopped herbs and a clove of garlic to the sour cream. Bon appetit!
In a similar way, only much easier and faster, they prepare.
I also recommend preparing it with green onions, cheese and eggs, a very tasty dish!
Cutlets with filling are always a little unusual and very tasty. See more recipes or baked in the oven.
That's all for today. Good luck to you and have a nice day!
Always have fun cooking!
Smile! 🙂
- minced meat, mixed in any ratio - about a kilogram;
- fried mushrooms – 300 g;
- 2 onions;
- one egg;
- a small piece of bread;
- half a glass of milk;
- breadcrumbs;
- salt, pepper, sesame seeds and vegetable oil
- Preparation time: 00:30
- Cooking time: 0:15
- Number of servings: 8
- Complexity: average
Preparation
- Soak the bread in milk.
When you are tired of the kitchen monotony, cutlets are boring and you want something new, then cooking right away will help you “take your mind off the ordinary.” These are cutlets with a variety of fillings, for the preparation of which they use: mushrooms, eggs, onions, cheese and many other delicious products. Zrazy is popular in Belarusian, Lithuanian and Ukrainian cuisine; there are only some differences in their preparation.
How to cook
Preparing this dish is not difficult, and the ingredients are also quite affordable. This is a dish that you can experiment with: in the preparation of minced meat, filling and even the method of preparing it. Before you start cooking, you should stock up on the necessary set of products. You can take any mushrooms: champignons, cherries, forest ones. The dish is prepared both in a frying pan and in the oven - it is equally tasty and suitable for a festive table and everyday use.
In a frying pan
Meat zrazy with mushrooms is easy to prepare, but requires a little more time than simple cutlets. This involves preparing the filling and the slightly labor-intensive formation of the cutlets themselves. Frying in a frying pan does not require additional time, since the filling is already prepared.
For preparation you will need the following products:
- minced meat, mixed in any ratio - about a kilogram;
- fried mushrooms – 300 g;
- 2 onions;
- one egg;
- a small piece of bread;
- half a glass of milk;
- breadcrumbs;
- salt, pepper, sesame seeds and vegetable oil.
Preparation procedure:
- Finely chop and fry the cooked mushrooms in oil. For cooking, it is better to use porcini mushrooms or honey mushrooms.
- Add chopped onion and fry until the onion is soft, add salt.
- Soak the bread in milk.
- Add chopped or grated onions and bread, which has already softened, to the prepared minced meat. Beat in one egg, add salt and pepper, and mix well.
- Forming cutlets with filling begins by pouring breadcrumbs and sesame seeds onto a shallow plate.
- You need to make a flatbread from a small piece of minced meat, put the filling in its center and form a cutlet, pinching the edges of the flatbread and tossing it from hand to hand. In order to avoid the problem of “sticky minced meat”, hands are constantly moistened with water.
- Roll the resulting cutlet in breadcrumbs on all sides.
- Pour oil into a frying pan, heat it and put the zrazy in it, fry over low heat under the lid for 5 minutes on each side.
The preparation time for the presented dish is no more than 1 hour.
The number of servings received is 8-9 pieces.
Serve the dish hot, garnishing it with tomato slices and herbs. For a side dish you can make mashed potatoes, rice or any vegetables.
In the oven
Meat zrazy with mushrooms cooked in the oven turns out to be the most delicious for most.
For cooking you will need the following products:
- minced chicken – 500 g;
- two onions;
- slice of loaf;
- some milk;
- dry porcini mushrooms – 8 pieces;
- a little butter;
- breadcrumbs, salt and pepper.
The preparation procedure and recipe with photos are presented below:
Preparing the dish will take the hostess only 1.5 hours.
The number of servings from the presented products is 4-5 pieces.
From the presented recipes it is clear that zrazy is a tasty and uncomplicated dish. Prepare it and delight your loved ones with delicious dinners.
And for those who don’t eat meat, my collection also includes such a delicious second course as zrazy with mushrooms. A step-by-step recipe for their preparation can be viewed by clicking on this link: "". In addition, on the website you are currently on, you can find step-by-step recipes for other equally tasty and healthy homemade dishes, both with and without meat.
Cook at home - cook deliciously.
Meat zrazy with mushrooms and egg, recipe
My meat zrazy with mushrooms and egg it would rather be called minced zrazy with mushrooms and egg, but I think that this is not so important, the main thing is that it is tasty. And the recipe for preparing zraz is not complicated, although it takes some time, but it is worth it.
To prepare meat zraza I use the following products:
Minced meat – 1 kg (600 grams of chicken breast and 400 grams of pork);
Boiled, frozen mushrooms - 200 grams (I used frozen mushrooms, but you can also use fresh chanterelles or other mushrooms, including champignons and oyster mushrooms);
Eggs – 3 pieces;
Onions – 3 pieces (1 piece – for minced meat, 2 pieces – for mushrooms);
Loaf – 1 slice;
Breadcrumbs;
Ground black pepper;
Sunflower oil for frying.
How to cook meat zrazy with mushrooms and eggs, step-by-step recipe with photos
To prepare meat zrazy from minced meat with mushrooms and eggs, you need to prepare minced meat, boil and peel the eggs, fry the mushrooms and onions, combine them with chopped eggs. Then take a piece of minced meat, make a flat cake out of it, put the filling on it and shape it into a cutlet. Bread all shaped cutlets in breadcrumbs and fry in sunflower oil.
And now a step-by-step recipe for preparing meat zrazas with egg and mushroom filling in more detail and with photos.
Chopped meat I always cook it myself and usually in advance (I don’t use store-bought). After preparing the minced meat, I put it in bags and store it in the freezer. When I need to cook this or that dish, I take out the amount of minced meat I need from the freezer and defrost it in the microwave. And sometimes I cook minced meat just before preparing the dish itself, when there is not the amount of minced meat I need in the freezer.
This time too minced meat for zraz I cook directly. To prepare it, I took a chicken breast weighing about 600 grams (left over from preparing the previous chicken dish), and since chicken breast is dry meat, in addition I took about 400 grams of fatty pork belly. You can, of course, prepare minced meat only from pork or from beef and pork in equal proportions. Those. You can choose minced meat for preparing zraz according to your taste. And I’m just describing how I do it in this particular case.
So, I cut the chicken breast and pork into pieces and put them through a meat grinder.
I mix the meat twisted in a meat grinder right in the bowl with my hands.
Then I peel the onion and finely chop all three peeled onions with a knife. In this case, I cut one onion (for seasoning the minced meat) on one cutting board, and two on another.
After that, I beat 1 egg into a bowl with minced meat, add a slice of loaf soaked in water (or milk), chopped one onion, salt and sprinkle ground black pepper.
I mix everything well and put the finished minced meat in the refrigerator (the kitchen is very hot).
I take a saucepan, pour water into it and set it to boil 2 hard-boiled eggs, i.e. I cook the eggs after the water boils for 7 minutes. Then I drain the hot water from them and fill them with cold running water.
I have honey mushrooms left over from last year, boiled and frozen. I take the mushrooms out of the freezer, put them on a plate and put them in the microwave to defrost.
I cut the defrosted mushrooms into small pieces.
I put a frying pan on the fire and pour 5 - 6 tablespoons of sunflower oil into it. When the frying pan is well heated, I put the mushrooms in it to fry. Fry the mushrooms over low heat, stirring occasionally for about 20 minutes.
After 20 minutes, add the remaining chopped onions from two onions to the frying pan with mushrooms.
I fry the mushrooms and onions for another 10 minutes, also stirring so that the onions do not burn. After the time has passed, I remove the frying pan with the prepared, fried mushrooms and onions from the heat and leave until it cools completely.
You can, of course, take any other mushrooms, including fresh ones, for example, champignons, oyster mushrooms, and chanterelles. In this case, oyster mushrooms and champignons can be cut and fried without preliminary boiling for 10-15 minutes, and chanterelles should be boiled in salted water for 30 minutes, then cut into small pieces and fried in sunflower oil for 20-25 minutes.
While the mushrooms, overcooked with onions, are cooling, I peel the hard-boiled eggs.
When the onions and mushrooms have cooled completely, I transfer them from the frying pan to a bowl and grate the peeled eggs there on a coarse grater.
I mix everything well and the filling for zraz with mushrooms and eggs is ready.
I take the minced meat out of the refrigerator, pour breadcrumbs into a plate and begin to form the zraz.
I soak a tablespoon in boiled water, take the minced meat, place it on my palm moistened with water, roll the minced meat into a ball, and then make a flat cake (small pancake).
I put a teaspoon of egg-mushroom filling on the flatbread, pinch the edges and form a patty. Once formed in this way, I immediately bread it in breadcrumbs and place it on a cutting board.
Potato zrazy with mushrooms is a delicious dish that many have known since childhood. There are many recipes for making such pies. Everyone's main products are potatoes and mushrooms, but every housewife has her own little secrets that make this dish especially tasty. We offer you a few small tricks on how to prepare such pies. Below are several recipes with photos of potato zrazas with mushrooms.
Potato zrazy with mushrooms according to the classic recipe
This is the usual option. Our grandmothers prepared such zrazy. But you can always, of course, add your own twist. We suggest making zrazy with mushrooms for your children too. They will definitely like them.
For the dish you will need:
- 1 kg. potatoes;
- 2 – 3 ;
- sunflower oil;
- 500 gr. sifted flour;
- 300 – 400 gr. mushrooms;
- 1 onion (if small, then two);
- salt;
- pepper.
Cooking process:
For potato zrazas, it is not necessary to boil fresh potatoes. Yesterday's leftover from dinner will do just fine.
Potato zrazy with mushrooms in the oven
Most housewives make similar pies in a frying pan. But they can also be baked in the oven. Moreover, it is much easier to cook zrazy with mushrooms in the oven, and in terms of taste and nutritional qualities they are not at all inferior to those fried on the stove.
For the test you will need:
- 1 kg of potatoes;
- a heaped teaspoon of salt;
- a teaspoon of sugar;
- allspice, ground pepper;
- 1.5 cups flour.
For the filling you need:
- 500 gr. mushrooms;
- 1 large onion;
- pepper or other spices to taste;
- sunflower oil;
- salt.
Cooking method:
Many people do not understand the addition of sugar to the dough. But it is a small amount of this product that improves the taste of potato pies. At the same time, the sweetness is not felt at all.
Potato zrazy with mushrooms and meat
There are many variations of potato zraz with mushrooms. One of the most delicious recipes is the one with the addition of meat. This is a very filling dish. The secret to the special taste lies in the cooking of the potatoes. It is not boiled, but baked. These pies are very popular. Meat zrazy with mushrooms are present in almost all Slavic cuisines.
To prepare you will need:
- 1 kg. potatoes;
- 250 gr. (you can take both fresh and dry);
- 2 medium sized onions;
- 1 egg;
- salt, pepper, other spices to taste;
- sunflower oil.
Cooking process:
To prevent the warm dough from sticking to your hands, you need to wet your palms in cold water.
Potato and carrot zrazy with mushrooms
This one with mushrooms differs in that it contains carrots. This adds a piquant taste to the dish, makes it healthy, and the dough itself turns out very beautiful. For those who don’t like the smell of carrots, I want to say that you can’t smell them at all.
For the recipe you will need:
- 1 kg. potatoes;
- 1 large;
- 500 grams of mushrooms;
- 1 large onion;
- 1.5 cups wheat flour;
- salt, pepper, garlic to taste;
- vegetable oil for frying.
Cooking process:
Potato zrazy is best made when the prepared dough is still warm. Then the pies will turn out beautiful, and the formation process itself will take much less time.
The dough for zraz can be made in advance, put in a bag and left in the refrigerator. Then the next day you can quickly fry these pies. And our photo recipes for zraz with mushrooms will help make the cooking process convenient and understandable. It's not difficult to cook delicious food. You can make an unforgettable dish even from the most basic ingredients.
Video recipe for making potato zrazas with mushrooms
Step 1: Make minced meat for meals.
Zrazy are the same cutlets, but with filling. Therefore, minced meat for them will be made in the same way as for cutlets. Take 1 medium-sized onion, chop it finely and add to the minced meat. Zrazy, as a rule, is prepared from lean ground beef, so that is what we will use. Mix the minced meat and add the white bread pulp soaked in milk. We add salt and pepper, but don’t get carried away; the cutlet should not be very salty and spicy - this is the priority of the filling. Mix the minced meat thoroughly and move on to the next step.Step 2: Prepare the filling.
The mushrooms need to be washed, finely chopped, and fried in a frying pan until half cooked. It is best to take champignons - they are easier to work with, but if you take other mushrooms, you should boil them first. Transfer the mushrooms to a deep plate and fry the remaining finely chopped onion in the same frying pan. Combine onions and mushrooms, add salt and pepper to taste, mix well - the filling is ready! Step 3: Form and fry the zrazy.
Divide the minced meat into portions, form small flatbreads, put mushroom filling in the center of each, the amount of which depends on the size of the flatbread, pinch the edges of the future cutlet and roll them into a bag. Coat the resulting cutlet generously in breadcrumbs and fry until golden brown in a hot frying pan. We make sure that the zrazy does not burn, add vegetable or olive oil, and turn it over. Since the layer of minced meat is thinner than in cutlets, the zrazy cooks faster. Step 4: Serve meat zrazy with mushrooms.
The zrazy are ready, decorate them, sprinkle them with herbs, or place them on lettuce leaves. Zrazy should be served hot with absolutely any side dish. It will also be very useful to make a salad from fresh vegetables. You are guaranteed praise from your loved ones, it’s very tasty! Bon appetit! To prevent the minced meat from sticking to your hands, you need to moisten them with cold water.
To prevent the zrazy from opening, place them with the seam down.
You can season the zrazy with sour cream, mayonnaise or creamy garlic sauce.
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