Best 2 Zrazai Lithuanian Beef Rolls Recipes

Lithuanian zrazai are a national dish consisting of a savory roulade roll filled with bacon, onions, and other ingredients. They are typically made with ground beef but many recipes include using pork or a combination of beef and pork. The rolls are then coated in flour or bread crumbs and pan-fried, then braised in a rich gravy. Zrazai are often served with boiled potatoes, vegetables, or a side of sour cream. This article provides step-by-step instructions for making traditional Lithuanian zrazai, as well as variations using different types of meat and fillings. It also offers a vegetarian version made with portobello mushrooms instead of meat and a unique recipe for a zrazai casserole. Whether you're a zrazai enthusiast or looking for a hearty and flavorful dish to try, this article has something for everyone.

Here are our top 2 tried and tested recipes!

STUFFED BEEF ROLLS (ZRAZY ZAWIJANE)

Stuffed Beef Rolls (Zrazy Zawijane) image

Provided by Food Network

Categories main-dish

Time 2h15m

Yield 4 servings (2 rolls each)

Number Of Ingredients 16

Ingredients

Kosher salt and freshly ground black pepper
1 pound top side beef, thinly sliced into 8 pieces
2 tablespoons yellow mustard
2 dill pickles, quartered lengthwise
8 slices uncooked bacon
1/2 large yellow onion, sliced
1/4 cup vegetable oil
1/4 cup all-purpose flour
4 quarts water
4 cups hot reserved cooking liquid from the beef rolls
1 cup beef stock
1/4 cup tomato paste
2 tablespoons red wine
1 tablespoon paprika
Kosher salt and freshly ground black pepper
Mashed potatoes or noodles and a vegetable, for serving

Steps:

For the beef rolls: Sprinkle salt and pepper over each side of the sliced beef. Then spread a thin layer of yellow mustard onto each piece. Divide the pickle strips, bacon and onions onto each steak. Fold in the sides and roll to secure the insides.
Heat the oil in a large skillet over medium-high heat and brown the rolls on all sides, about 3 minutes per side. Remove the rolls and set aside. Add the flour to the pan and cook until light brown to make a roux, 3 to 5 minutes. Remove from the heat and reserve the roux in the pan to make the sauce.
Bring the water to a boil in a large stockpot. Wrap each beef roll in a 11-by-7-inch piece of aluminum foil and twist the ends to seal the rolls tightly inside. Place the rolls into the boiling water and bring down the heat to a high simmer. Cover and cook in the water for 1 hour and 30 minutes.
Remove the rolls from the water with tongs and reserve the cooking liquid to prepare the sauce.
For the sauce: Heat the pan with the roux over medium heat and add the cooking liquid, stock, tomato paste, red wine and paprika. Simmer until the liquid is a sauce consistency (coats a spoon). Season with salt and pepper. Yield: 4 cups.
To serve, unwrap the beef rolls from the foil. Spoon the sauce over each beef roll and accompany with mashed potatoes or noodles covered in sauce and a vegetable.

BEEF ROLLS (RINDSROULADEN)

Beef Rolls (Rindsrouladen) image

Posted for the Zaar World Tour-Germany. This recipe is from my German great-grandmother. I took these to my son's school for "Heritage Day" when he was young. The other students/parents were a little "apprehensive" to try them when they were told these rolls had pickles, onions, and mustard in them. Needless to say, they were a big hit and I didn't bring any leftovers home.

Provided by Bayhill

Categories Meat

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 slices beef top round steak (1/2-inch thick)
salt and pepper, to taste
prepared mustard
3 onions, finely chopped
3 slices bacon, chopped
1 large dill pickle, sliced
1 tablespoon vegetable shortening
1 teaspoon tomato paste
1 1/2 cups beef stock
1 tablespoon flour
dry red wine

Steps:

Season beef slices with salt and pepper; spread thinly with mustard. Using about 2/3 of the onion, sprinkle beef slices evenly
with onion, bacon and pickle. Roll up slices and secure with skewers, toothpicks or string.
Heat shortening in a medium skillet. Add beef rolls; saute until well browned, turning occasionally. Add remaining onion; saute until light golden brown. Add tomato paste and stock. Season to taste with salt and pepper.
Cover and simmer about 1 hour. To thicken sauce, combine flour and a small amount of wine. Stir flour mixture into cooking liquid. Cook, stirring, until slightly thickened. Remove skewers.

Nutrition Facts : Calories 107.3, Fat 6.3, SaturatedFat 2, Cholesterol 4.1, Sodium 694, Carbohydrate 10.4, Fiber 1.9, Sugar 4.1, Protein 3.1

Tips:

Choose the right cut of beef: A flank steak or a skirt steak is a good choice for zrazai. These cuts are relatively thin and easy to roll up.
Pound the beef thinly: This will help to tenderize the meat and make it easier to roll up.
Use a variety of fillings: Zrazai can be filled with a variety of ingredients, such as mushrooms, onions, carrots, cheese, and hard-boiled eggs. Get creative and experiment with different flavor combinations.
Roll the zrazai tightly: This will help to keep the filling inside the rolls while they are cooking.
Brown the zrazai before simmering: This will help to develop flavor and color.
Use a flavorful sauce: The sauce is an important part of zrazai. Use a sauce that is rich and flavorful, such as a mushroom sauce, a tomato sauce, or a sour cream sauce.
Serve zrazai with a side dish: Zrazai can be served with a variety of side dishes, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

Zrazai is a delicious and hearty dish that is perfect for a special occasion. It is a labor of love, but it is well worth the effort. By following these tips, you can make zrazai that is sure to impress your family and friends.