Zrazy: horseradish and mushroom-filled sausages

8 servings

Ingredients

Quantity Ingredient
½ cup Dried mushrooms
1 slice Rye bread, crust removed
1 cup Beef stock
1 pounds Lean ground beef
1 teaspoon Salt
¼ teaspoon Pepper
¾ cup Finely chopped onion
2 tablespoons Butter
1½ teaspoon Prepared horseradish

Directions

Russians serve these zrazy for any meal. Fresh mushrooms may be substituted for the dried.

Soak the mushrooms and bread in the stock for 30 minutes, squeeze them dry, finely chop, and set aside.

Melt the butter in a large skillet over low heat and saute the onions until golden. Stir in the mushrooms and bread and remove from heat.

Mix in the horseradish.

Knead together the beef and salt and pepper, and form into 8 very thin patties.

Spoon a tablespoonful of onion-mushroom mixture on each patty. Place the patties on pieces of plastic wrap, about 3" longer than the patty. Wrap the plastic wrap around each patty, forming it into a cylinder shape, enclosing and sealing the filling inside the sausage roll. The wrap is used to shape the sausages and is removed before cooking.

The sausages may be sauteed, steamed, barbequed, or baked. They are delicious sauteed, then served over pasta with gravy made from the reserved beef stock.

FROM: Stephanie Dicamillo, Jul-19-90 2:00pm Source: July/August issue of Chile Pepper magazine

Related recipes