Zrazy pork chops, stewed

1 serving


The meat is cut into slices across the fibres obliquely. Each piece is beaten, round cake is formed about 1 cm thick, sprinkled with flour and salted. One performs frying in highly heated fat on both sides to form a ruddy crust, transfer (in 1 layer) into a saucepan of the corresponding value, pour in the fat remaining after frying, add the peeled onion cut into slices. Then pour 1/8 liter of water and simmer over a low heat, covering the pan with a lid, until soft. After that, the heat is reduced, sprinkled with the remaining flour, seasoned to taste with salt, pepper and boiled. If the sauce is too thick, it is diluted with water. It is served in a saucepan in which the zraza were stewed, or on a round platter, filled with sauce. The remaining sauce is poured into a saucepan (zraza can be served in tomato sauce, champignon sauce or other sauce, with potatoes, buckwheat or pearl porridge, a salad of raw waxes).