Potato zrazy with minced meat. Step-by-step recipe with photos

I come to you with a recipe, the name of which translates as “cut piece.” Impressive, right? It has been known since the 17th century, when filling was placed on a chopped piece of meat and rolled into a roll. I'm talking about images. Nowadays, like many others, the recipe has changed; instead of meat, potato, cottage cheese or pea puree is most often used. But the filling... it's just a flight of fancy, what they add: boiled eggs, mushrooms, vegetables, fish, chicken giblets. For us, meat traditionally comes first. Potato zrazy with minced meat can be prepared not only as an everyday dish, but it is also not a shame to serve it on a festive table. An experienced cook will cope with them in no time, and as for beginners, a step-by-step recipe with photos will help them.

Description of preparation:

Zrazy is a traditional dish of Lithuanian, Polish and Bulgarian cuisine.
Lithuania is the original birthplace of this recipe, from where it spread throughout Europe. The word “zrazy” came to us from Poland, and it took root along with our favorite recipe. The Russian people's love for zrazy is explained simply - this dish is tasty, consisting of long-familiar products and easy to prepare. The dish turns out great and many people will like it. So, today I will share with you a recipe for potato zrazas with minced meat. Read the recipe with photos! Purpose: For lunch / For dinner / Family dinner Main ingredient: Meat / Vegetables / Potatoes / Minced meat Dish: Hot dishes / Zrazy Geography of cuisine: Polish / Lithuanian / European

Zrazy from potatoes and minced meat in a frying pan with creamy sauce

Potato zrazy turns out incredibly juicy and soft, which are topped with a delicate creamy sauce made from milk, cream and butter. This gravy perfectly replaces the usual sour cream, which is most often served with this dish. The second potato can be made with any minced meat, but it turns out especially tasty if you take a pork or beef product.

Ingredients:

• Potatoes – 1 kg.
• Eggs – 2 pcs.
• Flour – 5-6 tbsp. l.
• Onions – 1 pc.
• Minced meat – 500 g.
• Heavy cream – 100 ml.
• Milk – 300 ml.
• Butter – 5 tbsp. l.
• Vegetable oil - for frying.
• Pepper - to taste.
• Salt - to taste.

Cooking method:

1. While the frying pan is heating up, remove the skins from the onions and finely chop the vegetable. Then melt a small piece of butter and fry the onion in it for about 5 minutes until golden brown.
2. Place the prepared minced meat on the browned onion, increase the heat slightly and, breaking up the meat lumps with a wooden spatula, fry the meat until it changes color. As soon as this happens, remove the pan from the stove, salt and pepper the roast to taste. Stir and move the filling aside, allowing it to cool slightly.
3. While the filling is cooling, prepare the potato dough for zraz. To do this, we clean the potatoes with a special brush, without removing the peel, then dip them in water and put the pan on the fire, bringing the liquid to a boil. Then add salt and cook until the vegetable becomes soft, which can be checked with a regular knife. When the potatoes are cooked, drain all the water and place the contents of the pan under cold water. At the very end, remove the thin skin from the potatoes, let it cool and pass the vegetable through a grater.
4. In a separate bowl, beat the required amount of eggs using a whisk, and then pour the mixture into the potato chips. Then melt 2 tbsp. l. butter and add to the main dough along with pepper and salt. Add the flour in portions and mix the mixture until it reaches the thickness so that you can sculpt something out of it.

Tip: the amount of flour depends on the quality of the product itself, so it may vary.

1. We wet our hands in cold water so that the dough does not stick to them, and form round pancakes from the potato mixture, placing a little filling in the center. Then we give the zrazas a round shape, like cutlets.
2. Heat a clean frying pan and pour a small amount of vegetable oil. Place the finished zrazy in flour, and then fry under the lid on both sides until a golden crust appears on them.
3. At the same time, prepare the creamy sauce. In a small fireproof container, mix 3 tbsp. l. butter and 2 tbsp. l. flour. Fry these ingredients until the mixture turns beige. Then add milk and cook, stirring constantly, until the sauce becomes thick. Lastly, add the required amount of cream, salt and pepper.

Serve the finished potato zrazy hot, pouring creamy sauce over it. If desired, you can decorate the dish with fresh herbs. Happy cooking and bon appetit!

How to cook “Potato zrazy with minced meat”

Fry the minced meat in 2-3 tablespoons of vegetable oil.

When the meat has lightened, add finely chopped onion, salt and pepper to the pan.

Add finely grated carrots to the pan and fry until the meat is cooked. Place the finished minced meat into a bowl.

Place the peeled and cut into slices potatoes in a saucepan, cover with cold water and add salt. Drain the water when the potatoes are completely cooked and let the potatoes cool.

Add the egg and flour to the potatoes, knead into a homogeneous mashed potato dough.

Form small potato cakes. Place minced meat in the center of each flatbread.

Close the cakes and form oblong zrazy, which should then be rolled in breadcrumbs.

Fry the zrazy in vegetable oil until golden brown on both sides.

The zrazy are ready. Bon appetit!

Potato zrazy with minced meat: step-by-step recipe with photos (in a frying pan)

Our family loves these simple “pies” - the top has a golden-brown potato crust, and the filling is juicy, meaty, and a little peppery. In fact, you don’t need to have deep knowledge or culinary skills to prepare such zrazy. Even a beginner who is just starting to learn how to cook can handle it. The main thing is to follow a few rules, and everything will work out for you:

1) Simply boil the potatoes in salted water and mash until smooth, without adding milk. Do not use a blender under any circumstances, because the result will be an airy puree that will be difficult to shape, and we need a homogeneous potato mass.

2) I never add an egg, in my opinion, it only thins the mass. To hold the dough together, I stir in a little flour.

3) Fry the minced meat until half cooked so that it remains juicy. If you bring it to the crust, it will be a little dry in the filling. When frying immediately, the minced meat will undergo heat treatment again and will not be raw at all. For juiciness, you can add overcooked carrots and onions to it.

4) Bread the cutlets in breadcrumbs. It doesn't matter whether you bought them or prepared them yourself at home. The main thing is that they will perfectly help keep the shape and prevent the “pie” from falling apart.

Ingredients for 6 servings:

• potatoes (large tubers) – 4-5 pcs;
• assorted minced meat (beef + pork) - 250g;
• onion – 1 piece;
• flour - 3 tbsp;
• breadcrumbs - 6 tbsp;
• vegetable oil - for frying;
• salt;
• ground black pepper - to taste;
• spices - to your taste (I used dried basil and marjoram);
• for serving - sour cream or tomato sauce (ketchup).

How to cook potato zrazy with minced meat

1. Peel the potatoes, wash them, cut the tubers into 4 parts, and let them cook until tender. Salt to taste. Drain the water, mash the finished potatoes until smooth, preferably without any lumps. Set aside and let it cool.
2. Add flour to the cooled mixture and mix.

3. Fry the minced meat in a frying pan until half cooked. At the end, add salt, pepper and your favorite spices. Mix well.

4. Pour crumbled bread onto a board or flat dish and smooth it out with your hand. You should get an even layer.

5. To prevent the dough from sticking to your hands, it is convenient to form the zrazy with wet hands. To do this, take water into a deep bowl, wet your hands and make a flat cake. Place a circle of dough on crackers. Lightly press and level.

6. Spoon the minced meat into the middle of the dough. Carefully lift the edges and bend them towards the center, create the shape of a cutlet or pie, carefully rolling them in breadcrumbs on all sides. We form all the zrazy in this way until both the dough and the minced meat are finished.
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7. Pour oil into the frying pan, heat it and lay out the “pies”. Fry on both sides until golden brown and crispy.

8. If the cutlets have absorbed a lot of fat, place them on a paper towel to allow the excess oil to be absorbed.

Serve while still hot with sour cream or vegetables. Help yourself to your health!

Author: Victoria S.

Required products:

For the potato base:

For filling:

Potato zrazy - cooking secrets.

Our cuisine is so diverse and rich in all sorts of goodies. Europe and America still have a very long time to practice preparing a menu for the whole family, roughly speaking, “from nothing.” A good example is zrazy, a dish of Slavic cuisine, especially common in Lithuania, Belarus, Ukraine, and Russia. It is prepared, traditionally, from various types of meat - pork or veal, simply from minced meat or a piece of chopped meat, wrapping everything that is available inside.

We prepare potato zrazy from potatoes as well, if not more interesting, than from meat. The filling can be whatever you like, from simple cabbage and mushrooms, as well as cucumbers, especially pickled ones, carrots and asparagus. An interesting filling is obtained if you add feta cheese and liver, minced chicken and honey mushrooms, soy sauce and other additives and goodies to potato zrazy.

But no matter how you complement this dish, the basic secrets of preparing the classic recipe will help make this dish perfect without an intricate filling, or without it at all. So, the secrets of preparing potato zrazas:

• The most important thing is the base of the dish; the potato slices will turn out beautiful and will not fall apart during cooking if the potato mixture is made thick. To do this, when the mashed potatoes are already cooked, express the maximum amount of water or milk, depending on what you are cooking in. And then evaporate the remainder over low heat. Then remove the potatoes from the heat, add salt, add sautéed onions (optional), and when cool, beat in the egg and mix well.
• In potato zrazy, namely in potato dough, you can add semolina or flour, or a little starch for thickness, although this is not recommended, potatoes are already well saturated with it, but if you don’t have it, you can have it. Remember, to make zrazy, the potato dough must be warm, so they mold better.
• You can roll out this thick potato dough and use a glass to make circles and put the filling in them. Or tear off pieces of dough, knead them in your hand, spoon in the filling and mold them like dumplings. Wet your hands with water so the dough will not stick to them. But think about it here: if you add a filling that releases juice, the potato zrazy may fall apart. To prevent this from happening, roll the prepared cutlets in breadcrumbs or flour.
• You can prepare a potato mass for zraz that is not the same consistency as dough; we discussed this in detail in the recipe for potato zraz with a photo at the beginning of the article. And sculpt potato zrazy in the form of cutlets.