Welcome to a taste of classic Eastern European comfort food! Today, we're making Zrazy, a beloved dish that feels like a warm hug on a plate. These are not just any meat patties; they are tender parcels of seasoned minced meat with a delightful surprise inside—a savory and aromatic filling of fried honey mushrooms and onions. Encased in a perfectly golden and crispy breading, each bite offers a wonderful contrast of textures and a burst of rich, earthy flavors. Zrazy are a staple at family dinners and special gatherings, and this recipe will show you just how easy it is to bring this heartwarming tradition to your own kitchen.
Breaded meat zrazy with fried honey mushrooms and onion
Ingredients for Breaded Meat Zrazy with Fried Honey Mushrooms and Onion
- 600 g homemade farsh (minced meat blend, typically pork and beef)
- 250 g onions
- 200 g boiled opyata (honey mushrooms) or 350 g fresh mushrooms
- 1 tsp dried dill
- 1 large egg
- 50 g breadcrumbs
- 50 g all-purpose flour
- 15 ml milk
- salt, black pepper to taste
- refined vegetable oil for frying
- parsley for garnish
How to Cook Breaded Meat Zrazy with Fried Honey Mushrooms and Onion
Peel the onions and chop them very finely. Pour vegetable oil into a frying pan and sauté the onions over moderate heat until they become translucent and soft. Divide the sautéed onions roughly in half. One half will go into the minced meat, and the other into the mushroom filling. Let the portion of onion intended for the minced meat cool to room temperature.
Sauté the onion over medium heat until it becomes translucent.
We prepare the homemade minced meat from pork, beef, and pork fatback.
Mix the minced meat thoroughly.
Prepare the homemade farsh (minced meat) from pork, beef, and shpik (pork fatback). In my opinion, this is the perfect combination; the fatback should be about 10% of the total volume to ensure the patties are juicy.
To the cooled minced meat, add the cold sautéed onions, salt and black pepper to taste, and sprinkle in dried dill or a mix of dried herbs for meat patties. Mix the minced meat thoroughly; you can do this with your hands or a spoon. Cover the bowl with plastic wrap and place it in the refrigerator while you prepare the filling.
Add the mushrooms to the sautéed onion, salt to taste.
Chop the boiled opyata (honey mushrooms) finely. Add the mushrooms to the remaining sautéed onions, salt to taste, and cook over medium heat until most of the moisture has evaporated.
Take about 65 g of minced meat per portion.
Take the minced meat out of the refrigerator and divide it into equal portions. If you’re not confident in your estimation, I recommend using a kitchen scale. Use about 65 g of minced meat per portion.
Cool the mushroom filling and place a portion in the center of each patty.
Form oval zrazy with wet hands.
First, coat the zrazy in flour, then dip them in the egg-milk mixture, and finally, generously coat in breadcrumbs.
With wet hands, form oval patties from the minced meat and place them on a cutting board. Cool the mushroom filling and place a small portion in the center of each patty.
Using a thin spatula, lift the patty with the filling from the board and, with wet hands, form oval zrazy (stuffed meat patties). Try to seal the mushrooms inside completely so they don’t fall out from the sides.
In one bowl, place the all-purpose flour. In another bowl, crack a large chicken egg, add milk, and whisk together. In a third bowl, pour the breadcrumbs. First, coat the zrazy in flour, then dip them into the egg-milk mixture, and finally, generously coat them in breadcrumbs. You’ll need to wash your hands periodically as the breading will stick to them. Pour about a centimeter layer of refined vegetable oil into a frying pan and heat it up well. Place the zrazy into the hot oil.
Fry until golden brown on both sides
Fry until golden brown on both sides, then transfer the breaded meat zrazy to a greased baking dish and finish cooking in a preheated oven at 180°C (350°F) for about 7 minutes.
Garnish with parsley and serve hot.
Garnish with parsley and serve hot.
And there you have it—beautiful, golden-brown Zrazy, ready to be enjoyed! Serving them hot is key to appreciating that perfect contrast between the crispy crust and the juicy, flavorful interior. They are traditionally served with creamy mashed potatoes, which soak up the delicious juices, but a side of buckwheat kasha, steamed vegetables, or a simple green salad also works wonderfully. Feel free to experiment with other fillings like hard-boiled eggs with herbs or sautéed cabbage. I hope this recipe brings warmth and joy to your table. Happy cooking!
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