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+ servings

Belarus Rolled Stuffed Beef - Zrazy

Course Main Dish
Cuisine Belarus
Servings 4
Author International Cuisine


  • 1 lb of beef thin sliced chuck or similar
  • 1 oz dried porcini mushrooms
  • ½ white diced onion
  • 2 hard- boiled egg
  • ½ cup rye bread crumbs
  • Cornichons
  • 2-4 Tablespoons pork fat
  • Salt and pepper to season


  • Soak the mushrooms in 1 cup of water for 1-2 hours.
  • Remove mushrooms and slice, retain the water for use in the broth.
  • Fry the mushrooms and chopped onion together in a fry pan, add the bread crumbs and continue to fry for just a few minutes.
  • Put the meat slices between two pieces of plastic wrap and use a mallet to flatten each piece into about a 2- 3 inch wide and 4-5 inch long piece of beef.
  • Remove the wrap and season the meat with salt and pepper.
  • Put the mushroom and onion filling in a thin layer on each slice of meat and add 1 cornichon or sweet pickle and ¼ of a hard- boiled egg.
  • Roll the meat slices and secure with a skewer.
  • Fry the rolled beef in the pork fat over high heat to sear on all sides.
  • Pour in the water that you retained from soaking the mushrooms and stew on low heat for about 30 minutes.
  • Remove the beef rolls and thicken the sauce with a little flour, add back in the zrazy and cook for another 10- 15 minutes on low heat.
  • Remove the skewers and serve with stewed vegetables and Draniki.