- 1 lb. of beef (thin sliced chuck or tenderloin, as you prefer)
- 1 oz. dried porcini mushrooms
- 1/2 white diced onion
- 1/4 lb. smoked brisket (preferred) or finely diced ham
- 1/2 cup minced parsley
- 2 hard-boiled eggs
- 1/2 cup rye bread crumbs
- Cornichon pickles
- 2–4 Tablespoons pork fat
- 1 bay leaf
- 1/2 teaspoon ground allspice
- Salt and black pepper to season
- Water or Beef stock (preferred)
- Soak the mushrooms in 1 cup of water (I prefer to use beef stock) for 1-2 hours.
- Remove mushrooms and slice, retain the water or broth for later use.
- Fry the mushrooms, brisket (or ham) and chopped onion together in a frying pan with ½ the pork fat, add the bread crumbs and continue to fry for just a few minutes. Add minced parsley.
- Put the meat slices between two pieces of plastic wrap and use a mallet to flatten each piece into about a 2- 3 inch wide and 4-5 inch long piece of beef.
- Remove the wrap and season the meat with salt and pepper.
- Put the mushroom, brisket and onion filling in a thin layer on each slice of meat and add 1 cornichon or sweet pickle and ¼ of a hard-boiled egg.
- Roll the meat slices and secure with a skewer.
- Fry the rolled beef in remaining pork fat over high heat to sear on all sides.
- Pour in the water or broth that you retained from soaking the mushrooms, add the bay leaf and stew on low heat for about 30 minutes.
- Remove the beef rolls and thicken the sauce with a little flour and the remaining spices, add back in the zrazy and cook for another 10-15 minutes on low heat.
- Remove the skewers and serve with buckwheat porridge and fried onions or potato pancakes and stewed vegetables.
- Prep Time: 0 hours
- Cook Time: 0 hours