Buckwheat-stuffed zrazy in mushroom sauce
Description
The dish is easy to prepare without unnecessary complications. You can use any mushrooms you prefer or have on hand; I used frozen button mushrooms. I used beef mince, but any type will work—either way, it will be delicious! The dish turns out to be quite satisfying on its own, so you can serve it as is, though you may also pair it with any side dish of your choice. Buckwheat itself is very nutritious, and when used to make zrazy (stuffed cutlets), it results in tasty and filling patties with a delicious filling. Give it a try! Serve the finished dish immediately.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Add salt and pepper to the minced meat and mix well.
- 3
Step 3
Cook the buckwheat until done.
- 4
Step 4
Dice the onion and sauté it with the mushrooms. Add about 3 tablespoons to the buckwheat, and set the rest aside for the sauce. Season the filling with salt to taste and mix well.
- 5
Step 5
Combine the cream, water, and the remaining onions with the mushrooms. Add a little salt and mix.
- 6
Step 6
Divide the minced meat into equal portions, the number of which depends on the desired size of the future zrazy. Slightly flatten the minced meat into a patty shape directly in your hand or on any flat surface.
- 7
Step 7
Place the filling in the center.
- 8
Step 8
With your hands, shape the meat mixture into a ball and coat it in flour or breadcrumbs.
- 9
Step 9
Sear in a skillet on both sides until golden brown. Transfer to a saucepan (I used a multicooker) and pour over the previously prepared mushroom sauce. Simmer for about 10–15 minutes.
- 10
Step 10
Buckwheat-stuffed zrazy with mushroom sauce are ready.
- 11
Step 11
Can be served.