Christmas is fast approaching, if you’re already wondering what meat to prepare for the first or second holidaywe come to help. Time to practice the recipe for Solemn Zrazy, their secret is unique mushroom stuffing with cream. Use to prepare it dried mushrooms, onion, garlic, and yellow cheese. Coat the rolls in a special breading, and add corn flakes to them, in addition to the classic breadcrumbs, which will make them extra crunchy. It is best to fry zrazy in clarified butter, which has a high baking temperature, so nothing will burn. The meat comes out perfectly soft and juicy.
Serve ready-made roulades with potatoes, Silesian dumplings or puree. It will fit perfectly here cabbage with mushrooms or homemade beetroot salad.
Ingredients:
- 1 kg boneless pork loin,
- 60 g of dried boletes or boletes,
- 1 onion,
- 2 cloves of garlic,
- 200 ml of sweet cream (30%),
- 100 g of yellow cheese (e.g. cheddar),
- ½ small bunch of fresh parsley,
- salt, pepper (to taste),
- 2-3 eggs,
- about 150 g of breadcrumbs,
- about 50 g of cornflakes,
- ½ teaspoon of baking soda,
- about 5 tablespoons of flour,
- clarified butter (for frying).
Soak the mushrooms for about an hour before preparing the stuffing. Drain and chop. Cut the onion into cubes. Press the garlic through a press. Fry the onion in a small amount of clarified butter. Add mushrooms to the pan. Fry until soft, adding a little butter while doing so. At the end of frying, add garlic and salt.
Pour cream over mushrooms. Simmer until the cream reduces. Season to taste with pepper. Remove from heat. Grate the cheese on a coarse grater. Chop the parsley finely. Mix with mushrooms in the pan.
Clean the meat from membranes and fat. Divide the pork loin into 9-10 portions. Break each one thinly with a pestle (through a plastic bag). Sprinkle with salt and pepper. Place a portion of stuffing on each cutlet. Roll the meat into tight rolls.
Break the eggs in a deep plate. Pour flour onto a flat plate and breadcrumbs mixed with finely crushed cornflakes and baking soda onto another. The amount of ingredients for the breading is approximate – you may need a little more or less depending on the surface of the roulades.
Coat the roulades in flour, then in the egg and in the breadcrumb mixture. If you want a thicker coating, you can coat the roulades again in egg and breadcrumbs.
Fry the roulades in batches (until golden, on each side) in a fairly large amount of clarified butter. Always start frying from the side and “joining” the roll (this will prevent it from unrolling). Place the fried roulades on a paper towel to absorb excess fat.
Sources: Terazgotuje.pl
