Unusual is a good word to describe this tasty dish which originated in Poland and spread, during the course of history, throughout the Slav countries of eastern Europe. Zrazi s Kashie (scrazz-zi-skashi) are a type of flattened stuffed hamburger. They are stuffed with mincemeat and cooked with sour cream. Serve with thin lemon wedges.
2 lb. beef, minced
4 oz. cooked semolina
2 medium-sized onions, thinly sliced
1 teaspoon salt
2 teaspoon black pepper
8 fl. oz. beef stock
1 oz. flour sufficient vegetable oil for deep-frying
4 oz. Mincemeat I
2 teaspoon ground cinnamon
2 oz. mushrooms, wiped clean and sliced
1 tablespoon butter, softened
16 fl. oz. sour cream
2 tablespoons chopped fresh dill
1 teaspoon black pepper
1 tablespoon grated orange rind
Place the beef, semolina, onions, salt, pepper and stock in a medium-sized mixing bowl. Using a fork, mix the ingredients together until they are well blended. Place the bowl in the refrigerator to chill for 30 minutes.
Meanwhile, make the filling. In a medium-sized mixing bowl, combine the mincemeat, cinnamon, mushrooms and butter. Divide the mixture into 8 pieces. Place the meat pieces on a plate and chill in the refrigerator for 30 minutes.
Remove the beef mixture from the refrigerator. Sprinkle a working surface serve with a little flour. Using well floured hands, roll each portion into a round ball and, using a knife, cut each ball in half. Flour a rolling pin and roll the halved balls into rounds -inch thick.
Place the filling in the centre of half of the rounds and place the remaining rounds on top.
With well floured fingers, press the meat edges together, so that the filling makes the meat form a dome in the centre.
Preheat the oven to moderate 350 F (Gas Mark 4, 180°C).
Fill a large deep-frying pan one-third full with the vegetable oil. Place the pan over moderate heat and heat the oil until it reaches 350 F on a deep-fat thermom-eter or until a small cube of stale bread dropped into the oil turns light brown in 55 seconds.
Using a slotted spoon, place 2 of the meat rounds in the oil. Fry for 5 minutes or until they are golden brown. Using the slotted spoon, remove the meat rounds from the oil and place them on kitchen paper towels to drain. Continue frying the remaining meat rounds in the same way.
Place the cooked rounds on a warmed ovenproof serving dish. Pour over the sour cream and place the dish in the oven to cook for 20 minutes.
Remove the dish from the oven and sprinkle over the dill, pepper and grated orange rind. Serve immediately.