Chopped zrazy with mushroom julienne

1 . Stage

To make the zrazy, we need coarse ground meat, in my case, from pork shoulder. You can make it from your favorite meat - pork, beef, poultry or mixed. Soak the loaf in water and squeeze and add to the ground meat. Grate garlic and onion, add to the meat, salt and pepper to taste.

2 . Stage

Mix everything well and beat the minced meat by lifting it over the bowl and throwing it 20 times. Place in the refrigerator for a couple of hours.

3 . Stage

Peel and finely chop the mushrooms.

4 . Stage

In a saucepan lightly poach the onion for 1-2 minutes, then add the mushrooms and stew until the liquid evaporates. Add flour, fry mushrooms, stirring constantly

5 . Stage

Pour in the cream and salt and add the nutmeg. Braise until it thickens. Cool and leave in the refrigerator for a couple of hours. The julienne will thicken even more and will be easy to work with.

6 . Stage

Take the minced meat and julienne out of the refrigerator. Make 24 balls from the minced meat. Flatten the ball in the palm of your hand, put 1 tsp. of julienne in the center and form an oblong cutlet. Do not put too much stuffing, the main thing is the meat flavor, and the mushroom julienne will give extra juiciness and flavor to the patties.

7 . Stage

Roll the zrazy in flour. Then in a beaten and salted egg.

8 . Stage

And roll it in breadcrumbs. By the way, I pour the breadcrumbs into a small container, put it in a bowl and start rolling it, taking the container in my hands and rubbing it from myself and to myself, and so on several times. The shape is not spoiled and the breadcrumbs stick evenly. It is a bit like sifting flour. ))

9 . Stage

The zrazy can simply be fried in a pan. Then put them on kitchen paper to remove excess fat. Or you can fry them on both sides in vegetable oil, and place them on a baking tray lined with baking paper and bake in an oven heated to 185 "C for 20-25 minutes. Refer to your oven. In any case, the choice is yours.

10 . Stage

In the cut.