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  Added: Apr 11, 2006  •  Visited (1052)  •  Print version Print this recipe (41)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Beef Rolls With Sour - Cream Sauce
What You Need:
  • 5 tablespoons unsalted butter
  • 3 tablespoons vegetable oil
  • 3 cups finely chopped onions
  • 1½ pounds fresh mushrooms, including the stems, finely chopped (6 cups)
  • ¼ cup soft fresh crumbs made from homemade-type white bread, pulverized in a blender or finely shredded with a fork
  • 1 teaspoon salt
  • 2 pounds top round steak, sliced ½ inch thick, trimmed of excess fat and pounded ¼ inch thick
  • Freshly ground black pepper
  • 3 tablespoons flour
  • 1 cup fresh beef stock, or ½ cup canned condensed beef stock combined with ½ cup cold water
  • 2/3 cup sour cream

  • How To Cook:
    1. Preheat the oven to 350°F. In a heavy 12-inch skillet, melt 2 tablespoons of the butter and 1 tablespoon of the oil over moderate heat.

    2. When the foam begins to subside, add the onions and mushrooms and, stirring frequently, cook for 8 to 10 minutes, or until the liquid that has begun to accumulate in the pan has evaporated.

    3. Do not let the mushrooms brown. Stir in the bread crumbs and ½ teaspoon of the salt, and remove the pan from the heat. Taste for seasoning.

    4. Cut the round steak into 8 rectangular pieces about 3 or 4 inches wide and 6 to 8 inches long. Sprinkle the steaks evenly on both sides with the remaining salt and a few grindings of pepper.

    5. Divide the mushroom mixture into eight equal portions and place one portion at the shorter end of each steak. Then roll the steaks into cylinders enclosing the filling, tucking in the sides. Tie the rolls at each end with kitchen cord.

    6. Roll the zrazy in the flour and shake them vigorously to remove any excess. In the 12-inch skillet, melt the remaining butter and oil over high heat.

    7. Brown the rolls in the hot fat, turning them about frequently with tongs or a metal spatula and regulating the heat so they color richly and evenly without burning. As they brown transfer the rolls to a heavy casserole large enough to hold them in one layer.

    8. Pour off all but a thin film of fat from the skillet and in its place add the beef stock or stock and water. Bring to a boil over high heat, stirring constantly and scraping in any brown particles that cling to the bottom and sides of the pan.

    9. Pour the liquid over the rolls and cover the casserole tightly. Braise in the middle of the oven for 45 minutes, or until the beef is tender and shows no resistance when pierced deeply with the point of a small skewer or knife.

    10. Transfer the rolls to a heated platter, cut off the strings, and cover the rolls with foil to keep them warm while you make the sauce.

    11. With a large spoon, skim off and discard as much fat as possible from the liquid remaining in the casserole. Stirring constantly, bring the liquid to a boil over high heat. Remove from the heat and stir in the sour cream.

    12. Taste for seasoning, pour over the beef and serve at once. Zrazyis traditionally accompanied by boiled rice or kasha (buckwheat groats).
    Serving Size: 4
     This recipe is also available in:
    Cuisine » Europe » Poland
    Main Ingredient » Meat & Poultry » Beef
    Main Ingredient » Dairy » Sour Cream
    Main Ingredient » Mushrooms
    Dish » Stew


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