Zrazai

Name: Zrazai
Prep time: 30 min
Cook time: 100 min
Total time: 130 min
Yield: 4 servings
Cuisine: Lithuanian
Ingredients: 800g beef top round, sliced into thin escalopes; 200g mushrooms, finely chopped; 2 onions, finely diced; 2 tbsp butter; 2 tbsp flour; 500ml beef broth; 2 tbsp vegetable oil; Salt, pepper, and 1 bay leaf; Fresh parsley for garnish

Zrazai (ZRAH-zai)

Stuffed Beef Rolls

⏱ Prep Time 30 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 422 kcal

Thin beef slices rolled around a savory filling of mushrooms and onions, braised in rich gravy until fork-tender.

Nutrition & Info

Protein 32.0g

Carbs 15.0g

Fat 26.0g

Protein Carbs Fat

Dietary

nut-free

Allergen Warnings

⚠ gluten

Equipment Needed

skillet baking dish toothpicks meat mallet

Presentation Guide

Vessel: warm platter

Garnishes: gravy, fresh parsley

Accompaniments: mashed potatoes, pickled beets

Ingredients

800g beef top round, sliced into thin escalopes
200g mushrooms, finely chopped
2 onions, finely diced
2 tbsp butter
2 tbsp flour
500ml beef broth
2 tbsp vegetable oil
Salt, pepper, and 1 bay leaf
Fresh parsley for garnish

Instructions

1
Pound beef slices thin with a meat mallet. Season with salt and pepper.
2
Saute mushrooms and half the onions in butter until golden. Cool.
3
Place a spoonful of mushroom filling on each beef slice, roll tightly, and secure with toothpicks.
4
Brown rolls in oil on all sides in a hot skillet. Transfer to a baking dish.
5
Saute remaining onion in the same skillet, add flour, stir 1 min. Add broth and bay leaf, simmer until thickened.
6
Pour gravy over rolls, cover, and bake at 170C (340F) for 1.5 hours until very tender. Garnish with parsley.

💡

Did You Know?

Zrazai came to Lithuania through Polish-Lithuanian Commonwealth cuisine and became so beloved that Lithuanians consider them their own.

Chef's Notes

Equipment Tips

skillet
baking dish
toothpicks
meat mallet

Garnishing

gravy, fresh parsley

Accompaniments

mashed potatoes, pickled beets

The Story Behind Zrazai

Zrazai arrived in Lithuanian cuisine through the culinary exchange of the Polish-Lithuanian Commonwealth in the 16th century. These stuffed beef rolls, braised until meltingly tender, became a fixture of Lithuanian holiday tables and Sunday dinners.

🕐 Traditionally enjoyed sunday dinner or holiday 📜 Origins: 16th century

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