Zrazy are Polish-Lithuanian meat rolls adapted across Russia — thin meat slices rolled around fillings (mushrooms, eggs, cheese) and braised until tender.
Zrazy originated in the Polish-Lithuanian Commonwealth and spread into Russia during the imperial era. They are essentially the Russian version of Italian bracioli or German Rouladen — thin meat rolled around a filling. The fillings vary widely.
Fork-tender meat rolls sliced to reveal a colorful filling spiral. The braising liquid has become a rich, savory gravy. Each roll is a complete bite — meat, filling, sauce.
The thin meat slices must be pounded to break down tough fibers. The filling's moisture (from mushrooms or eggs) bastes the meat from inside during the long braise. The rolling technique creates a sealed interior that keeps the filling moist.
Variations
Fillings: mushrooms, eggs, cheese, onions, or prunes; braised in sour cream or tomato sauce.
On the Palate
Where Zrazy sits in the Russian flavor cloud
Ingredients
Serves 4How it's made
6 steps · 1 hour active + 30 min waiting
- 110 min
Pound beef slices thin.
Watch outPound the slices thin and even until the fibers give — tough, uneven meat won't roll clean and stays chewy after braising.
- 215 min
Prepare filling: sauté mushrooms with onion; chop hard-boiled egg.
- 310 min
Place filling on each slice; roll up; secure with toothpicks.
- 45 min
Brown in oil; add stock, bay leaf, peppercorns.
Watch outBrown the rolls on all sides to a firm crust before adding stock — that sear seals the seam and keeps the filling in during the braise.
- 560 min
Braise 1 hour until tender.
- 61 min
Remove toothpicks; thicken sauce with sour cream.
Watch outStir the sour cream in off a hard boil — let it boil and the cream splits into grainy curds instead of a smooth sauce.
Archive tool suggestions — not reviewed
These legacy suggestions have not been evidence-reviewed and are not presented as required tools.
