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The Hirshon Belarus Zrazy

  • Total Time: 0 hours


Units Scale
  • 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
  • 24 Tablespoons pork fat
  • 1 bay leaf
  • 1/2 teaspoon ground allspice
  • Salt and black pepper to season
  • Water or Beef stock (preferred)


  1. Soak the mushrooms in 1 cup of water (I prefer to use beef stock) for 1-2 hours.
  2. Remove mushrooms and slice, retain the water or broth for later use.
  3. 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.
  4. 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.
  5. Remove the wrap and season the meat with salt and pepper.
  6. 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.
  7. Roll the meat slices and secure with a skewer.
  8. Fry the rolled beef in remaining pork fat over high heat to sear on all sides.
  9. 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.
  10. 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.
  11. 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

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