Zrazy (Ukrainian Meat Patties with Mushroom Filling)

  • Total time - 50 minutes
  • Prep and filling - 30 minutes
  • Frying and Simmering - 20 minutes
  • Servings: 4
  • Country: Ukraine
Fried Ukrainian meat patties Zrazy with mushroom filling, drizzled with sour cream and garnished with dill.

Zrazy can be prepared in two ways: from thin slices of meat wrapped around the filling (like a roulade), or from ground meat formed into a patty, as in this recipe.

The secret to success is a juicy filling and sufficiently compact meat that does not fall apart during frying. Sour cream is the traditional sauce.

Ingredients

Meat Mixture

  • 500 g ground meat (beef, or mix with pork)
  • 1 piece egg
  • 2 tbsp breadcrumbs or soaked stale bread
  • to taste salt and black pepper

Mushroom Filling

  • 200 g mushrooms (champignons or wild mushrooms)
  • 1 piece onion (small, finely chopped)
  • 1 tbsp oil or butter (for sautéing)
  • to taste salt and pepper

For Finishing

  • 3 tbsp all-purpose flour (for coating)
  • sufficient amount vegetable oil (for frying)
  • 100 ml broth or water (for simmering)
  • for serving sour cream

Instructions

Step 1: Preparing the Filling

Finely chop the mushrooms and onion. Heat oil/butter in a pan and first sauté the onion until translucent, then add the mushrooms.

Fry until all the liquid has evaporated. Season with salt and pepper. Let the filling cool.

Step 2: Preparing the Meat Mixture

In a bowl, mix the ground meat, egg, breadcrumbs, and season thoroughly with salt and pepper. Mix and knead the mixture well to make it compact.

Step 3: Shaping and Filling the Zrazy

Take a portion of the meat mixture and form it into a patty (similar to a meatball/rissole).

Place a spoonful of the cooled mushroom filling in the centre of the patty.

Seal the meat around the filling to create an oval roll (or a patty without a visible seam). It is important that the filling does not leak out.

Step 4: Frying and Finishing

Coat the Zrazy in all-purpose flour and heat enough oil in a pan.

Fry the Zrazy for about 3-4 minutes on each side until golden brown.

Pour in a small amount of broth (or water), cover, and simmer for 5-8 minutes until the liquid has partially evaporated. This ensures the Zrazy are cooked through and juicy.

Step 5: Serving

Serve hot with mashed potatoes, buckwheat (hrechka), or varenyky. Drizzle with the pan drippings and a spoonful of sour cream.