Zrazy in polish

1 serving


Cut the meat into equal pieces, beat them off with a pull so as not to tear the fabrics, put small sausages formed from minced meat on each piece, close them on all sides with meat so that one edge of the meat is found on the other, and stab the edges with a match cleared of sulfur - salt, pepper, sprinkle with flour and fry in heated oil. Fold the zraza fried on all sides into a saucepan and pour over the sauce. Serve the zrazes, watering them with sauce and covering them with boiled new potatoes doused in butter and sprinkled with parsley or dill greens.