Zrazy

I recently visited my aunt in Sopot. She lives with her son & daughter -in-law. We were served a dish called "zrazy". The nearest description I can give is that they were very similar to "beef olives" (stuffed beef rolls) but bigger.

I've checked out some recipe books a found fish zrazy and veal zraziki the stuffing iin these was very different to that which we had. The dictionarry defines zrazy as roulade but I feel that's not entirely accurate.

QUESTION.... Does any one out there have recipes for stuffings, particularly those including ogorki (pickled dill cucumbers)?

Many Thanks
M

I've never heard of that b4 but I googled..

http://www.recipesource.com/ethnic/europe/polish/00/rec0017.html

Never heard of stuffed ogorki either.......what have I missed :)

Mmmm zrazy... ogorek and cebula wrapped in beef :)

strong tastes then !

I don't eat beef but if I did I would try it :)

Hello,

Only just hade a chance to get back on the site. Thanks for the repllies. I shall be looking to make some nice stuffed beef rolls very soon but got a bigos to make first though...

M

PS: The thought of stuffed ogorki is definately mind boggling!!!!

zrazy is one is similiar to braciole except stuffed with pickle & bacon. my aunt always made for me and I have kind of a recipe if you're interested.

I just made this recipe tonight- it came out pretty good. We were in Poalnd several weeks ago and tried this dish at dinner, so I looked it up in my Polsih cookbooks when we got home.

Are you still interested in the recipe??

Recipe follows:

6-8 thin frying steaks
2 dill pickles, cut into julienned strips
4 oz ham, julienned
2 green onions, cut into pieces, same length as am/pickles
Mustard
4 tbsp oil
2 tbsp flour
1 c beef stock
4 tbsp white wine
1 tbsp tomato paste
salt and pepper
4 tbsp sour cream

Pound steaks until thin. Cut dill pickles, ham and green onions into even size pieces. Spread each piece of meat with a thin layer of mustard. Divide the julienned pcikles, ham and onions between the steak pieces. Fold in sides and roll meat around the filling. Secure with twine or toothpicks.

Heat oil in large skillet- brown beef rolls on all sides and remove from pan. Add flour and cook until light brown. Add stock, wine and tomato paste; bring to boil and simmer one minute. Return beef to pan, cover and cook over low heat for 45-60 minutes. Add more liquid if necessary while cooking. Transfer rolls to serving dish - remove twine or toothpicks. Spoon sauce over rolls and top with drizzles of sour cream...serve hot.

oh man, i'm going to have to try that in my DO. cool. :)

its very good!!!!

I tried it in a restaurant before

I was surprised - this recipe came out very well. I used cubed steak, but next time I will use a more tender cut.

good stuff for sure.

zrz

Zrazy is the best!
I really like the chopped pickels in it.

Speaking of which I tried Pickel zupa last weekend...Awesome!!!!!!

what would one call this in english? heck.. if there is a french or german food like this, that' name would also be useful. thanks. lol

Thread attached on merging:
Looking for rolady or zrazy recipe

anyone have a recipe for this beef roll up