Meat zrazy with mushrooms and egg
In our family, when I cannot decide what to cook, I make meat patties because everyone enjoys them. Today I made a more elaborate version: zrazy filled with mushrooms and egg. I prefer baking them because it is quicker, keeps grease off the stove and needs less attention. While they bake, I can make a sauce or salad.
Finely chop the mushrooms and fry with a little oil. Frozen mushrooms provide a lot of liquid. I just drain it.
Finely chop the onion and add to the mushrooms. Salt and pepper to taste.
Fry everything together until done.
I usually cook zrazy either with onions and eggs, or with onions and mushrooms. But today I had an assistant. And he decided that he should mix both fillings to make it tastier. Therefore, finely chop the boiled egg or mash it with a fork and send it to the mushrooms.
Add the egg, milk and breadcrumbs to the minced meat. Season with salt, pepper and spices; I used khmeli-suneli and paprika. Mix thoroughly until uniform, adding a little more milk if needed.
Now the most interesting part: we form the zrazy. Wet our hands in water. Take a piece of minced meat the size of your fist. Yes, my assistant has a very big fist. We form it into a flat cake. In this case, you need to ensure that its thickness is uniform.
Place a spoonful of filling in the middle
and carefully, tucking the cake on all sides, close the filling.
It turns out like this ball without cracks.
With wet hands, give it a slightly elongated shape and place it in a deep baking tray, lightly greased with vegetable oil.
Cook the zrazy in a preheated oven for about 40 minutes or until golden brown. Temperature 180°C.