Zrazy

Method

Peel and grate the potatoes, then squeeze out excess moisture and mix with minced beef, half the diced onion, egg, breadcrumbs, salt and pepper to form a sticky mixture. Finely chop the mushrooms and remaining onion, then fry in oil until golden and set aside as the filling. With wet hands, form the beef mixture into 8 oval patties, place a spoonful of mushroom filling in the centre of each, then seal carefully by moulding the meat around it. Heat oil in a large frying pan and brown the zrazy on both sides until golden. Pour over the stock mixed with soured cream, reduce heat to low, cover and simmer for 25-30 minutes until cooked through, turning occasionally. Serve hot with the creamy sauce spooned over, accompanied by boiled potatoes or rye bread.