Spicy zrazy are an independent second course, but it can also act as a snack. The taste of the finished dish may vary depending on the composition and severity of adjika, which is used in the preparation. Hard cheese included in minced meat, on the contrary, gives zrash tenderness, which leads to a balance of tastes.
Pick your recipe
You will need
- For meat base
- - 550 g of beef (tenderloin)
- - 3 tbsp. l adjika
- - 250 ml. meat broth
- - 1 chicken egg
- - fine crackers
- - 25 g of wheat flour
- - salt
- - spices
- For minced meat
- - 55 g butter
- - 45 g of hard cheese
Instruction manual
1
Dilute hot adjika with meat broth or sour cream.
2
Cut the middle plates from the beef tenderloin. Discard them finely, sprinkle with spices and salt, grease with diluted adjika.
3
For minced meat, grate the cheese on a fine grater and pour the melted butter. Stir and cool so that the mass "keeps its shape."
4
In the middle of cooked chops, put the minced meat and roll into small tubes. Roll the prepared zrazy in flour, place in a beaten egg and sprinkle with fine breadcrumbs on all sides.
5
Pour the refined oil into the pan, heat it, place the meat tubes in the oil and fry until golden.
6
Fry the tubes into a bowl, pour the meat broth and simmer in the oven until tender.