Zrazy

Ingredients

• the whole undercut (fillet) of a small sirloin
• two sliced onions
• a teaspoon of Paprika
• salt
• half a dozen cloves
• a glass of claret
• a good squeeze of lemon

Method

1. 1

   Cut the fillet into inch slices.

2. 2

   Brown onions in butter, add meat, paprika, salt, and cloves.

3. 3

   Cover and let steam until boiling, then simmer for fifteen minutes.

4. 4

   Add lemon and claret before serving.

As published

This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 24. The excerpt below is the record exactly as published.

Zrazy. This is how to make Polish Zrazy in a Chafing Dish. Buy the whole undercut (fillet) of a small sirloin. Cut it into inch slices. Brown two sliced onions in the Dish in a large walnut of butter. Add the meat, a teaspoon of Paprika, salt, and half a dozen cloves. Cover up, and let it hot up to boiling. Do not uncover, as the great thing is to let it steam in its own fumet. Shake the pan now and again, so that it shall amalgamate well. After once boiling up, let it simmer for fifteen minutes, add a good squeeze of lemon, a glass of claret

Cook this with the app: pantry check, scaling, and the assistant.