Recipe for Baltic Beef Zrazy


2 lb round steak
1 salt; to taste
1 pepper; to taste
1 medium onion; peeled and minced
2 slice bacon, thin; minced
1/2 lb mushrooms, fresh; cleaned
1 & chopped
2 slice rye bread, dark
1 beef bouillon
1 egg; slightly beaten
1 flour
1 fat or butter; for frying
1 cup sour cream; at room temperature
3 tablespoon dill or parsley; fresh and chopped


Have butcher cut meat into long thin slics and pound with a meat cleaver to make as thin as possible. (Some markets sell meat already cut for roulades). Trim to make pieces uniform size. Season with salt and pepper. Saute onion with bacon until onion is tender. Pout off all fat except for 2 Tbs. Add mushrooms and saute for 4 mins. Remove from stove. Soak bread in bouillon to cover and squeeze dry. Add with egg to onion-mushroom mixture. Mix in egg and season with salt and pepper. Place a spoonful of bread stuffing on each slice of beefand roll up. Tuck in meat edges to completely enclose stuffing; fasten with toothpicks or tie with thread. Dust roulades with flour and brown in fat. Add bouillon to cover and cook slowly, covered, about 50 mins, or until tender. Remove roulades to a warm plate and keep warm. Scrape drippings and stir in sour cream. Leave on stove long enough to heat through. Pour sour cream sauce over roulades and sprinkle with the dill or parsley. Serves 4 to 6.

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