Zraza (scrazza) is a traditional Russian recipe in which a piece of meat, either whole or minced is first stuffed and then cooked. In this particular recipe we have used thin slices of beef, stuffed them and then cooked them in the oven in creamy mushroom sauce.

4 large slices of rump steak, pounded very thin

1 garlic clove, halved

1 teaspoon salt

2 teaspoon black pepper

2 oz. butter

1 tablespoon chopped fresh parsley

1 oz. butter

1 medium-sized onion, finely chopped

8 oz. mushrooms, wiped clean and coarsely chopped

1 tablespoon flour

10 fl. oz. single cream :’, teaspoon salt

½ teaspoon black pepper

1 teaspoon paprika

2 oz. fresh white breadcrumbs

1 teaspoon finely grated lemon rind

1 small onion, very finely chopped

1 teaspoon chopped fresh sage or

2 teaspoon dried sage

1 tablespoon chopped fresh parsley

1 egg yolk

Preheat the oven to moderate 350’F (Gas Mark 4, 180CC).

First make the sauce. In a medium-sized frying-pan, melt the butter over moderate heat. When the foam subsides, add the onion to the pan and fry, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown. Add the mushrooms, reduce the heat to low and fry, stirring occasionally, for 12 to 15 minutes or until the mushrooms are very tender. Remove the pan from the heat and, using a wooden spoon, carefully stir in the flour to make a smooth paste.

Gradually add the cream, stirring constantly. Return the pan to the heat, stir in the salt, pepper and paprika and cook, stirring constantly, for 2 to 3 minutes or until the sauce is smooth and fairly thick. Remove the pan from the heat and set aside.

Rub the steaks all over with the garlic halves and discard the garlic. Sprinkle with the salt and pepper and set aside while you prepare the stuffing.

To make the stuffing, in a medium-sized mixing bowl, combine all the stuffing ingredients and, using a wooden spoon, mix them together until they form a paste.

Form the stuffing into 4 sausage shapes and place one on each steak. Roll up the meat .Swiss roll style and secure the rolls with string or cocktail sticks.

In a large frying-pan, melt U ounces of the butter over moderate heat. When the foam subsides, add the rolls and fry them for 2 minutes on each side or until they are lightly browned.

Using two forks, remove the rolls from the pan and transfer them to a large plate.

Using the remaining butter, grease a deep, ovenproof serving dish. Place the beef rolls in the dish and pour over the reserved mushroom sauce.

Place the dish in the oven and cook for 25 to 30 minutes or until the rolls are tender when pierced with the point of a sharp knife.

Remove the dish from the oven, sprinkle over the parsley and serve im-mediately, straight from the dish.

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