Zrazy in French and Warsaw is often confused. It is these dish options that are similar to each other in the composition of the ingredients. Is there any difference between them?
In the oven or on the stove?
Warsaw zrazy always cooked with pre-fry and subsequent quenching on the stove. The dish is obtained with a thick sauce. It is great for dry cereals and pasta. It is advisable to extinguish in a vessel with thick walls and a good bottom. A very small fire is being made. Zrazy should reach absolute readiness, but not lose shape.
French zrazy is an oven-baked dish. It does not require prior frying. Although, there are recipes for dishes and on the stove, but they have nothing to do with the classic version. On the Internet, you can even find options for meat pockets with a variety of fillings, which are also called French zrazy. This is mistake.
Meat or minced meat?
French and Warsaw zrazy are not prepared from potatoes, always based on meat. But in one embodiment, stuffing is used. It's about a French dish. Moreover, the original recipe takes three types of meat in certain proportions. That is why it is desirable to prepare the basis yourself.
What meat is used:
- pork;
- beef;
- hen.
Warsaw zrazy is made exclusively from a piece of meat, more often it is beef, but with a pork dish, it also turns out perfectly. You need to choose the part from which you can cut the plates.
Stuffing for zraz
There are no zrazy without filling; they always lay something inside. Filling can be chosen to your taste.
French zrazy according to the classic recipe are cooked with boiled eggs.
They are mixed with fried or stewed onions. Sometimes inside add cheese, garlic, all kinds of greens.
For zrash in Warsaw, raw onions are used, which are chopped into small pieces.
Butter is added to it, crackers can be introduced, greens and various spices are welcome. There is no cheese in this dish.
Breading: eat or not
French zrazy baked in the oven with cheese. If the recipe indicates flour, crackers, semolina, then this is another dish. Meat products do not fall off in anything. They are formed with wet hands, smoothed, covered with mayonnaise and other products.
In zrazy in Warsaw there is both flour and bread crumbs. They are laid in the filling, the residues are used in the sauce, give it a rich taste and density. Flour is needed only for the appearance of a crust during preliminary frying. You can cook without it, just a golden crust will not. Crackers in the filling can be replaced with grated stale bun, this is also not a mistake.
Zrazy under the cheese?
We found out that French zrazy are cooked without sauce and in the oven, but how to cover them? The classic option is cheese. It preserves the juiciness and gives the meat dish a pretty crust. It is advisable to choose such varieties of cheese that melt well. But they are not very quickly roasted.
Warsaw zrazy does not need a cheese crust.
They are usually sprinkled with herbs. For flavor, you can add laurel, pepper, any other seasonings to the sauce.
Also for juiciness on French zrazy spread tomato circles. Cut it thinly, then sprinkle with cheese, sometimes it is still smeared with mayonnaise on top or a net is applied from it. The French are rarely used sour cream. If the peel on tomatoes is embarrassing, then it can be removed.
Classic Warsaw Zrazy
Warsaw zrazy is most often made from beef. We take the spiritual part, which will be cut into plates. As for the size, these zrazy are usually not very large, but it all depends on the original shape of the piece. You can make miniature zrazy, serve two or even three things per serving.
Ingredients
- 450 g of beef;
- 100 g of onions;
- 30 g flour;
- 50 g butter;
- 0.5 tsp salts;
- 30 ml of vegetable oil;
- 2 tbsp. l breadcrumbs;
- 250-300 ml of water (broth).
Cooking method
- Cut the beef across the fibers in flat pieces, about a centimeter thick. Take a hammer, beat well, add salt and pepper.
- Peel the onion, chop into small crumbs. But we do not use a grater, the pieces should be clearly visible.
- Add softened or grated butter and breadcrumbs to the onion, stir the filling, you can add herbs, spices.
- To decompose the filling into pieces of meat, not all of the amount should go. Wrap in tubes, pinch the edge with a toothpick.
- Roll meat zrazy in flour, fry in heated vegetable oil on both sides. Take out the toothpicks.
- As soon as a brown crust appears, pour the remaining fillings of butter and onions into the pan.
- Pour in water or broth, add salt. Cover zrazy and cook under the lid over low heat for an hour. Onions should dissolve in the sauce. Greens at will.
Classic french zrazy
Here is the recipe for zrazy from minced meat, that is, minced meat. Choose a large tomato or use a couple of little things. These zrazy are large in size, resembling cutlets in appearance.
Ingredients
- 700 g of chicken;
- 350 g of pork;
- 350 g of beef;
- 100 ml of kefir;
- 8 tsp mayonnaise;
- 1 large tomato;
- 2 onion heads;
- 4 eggs;
- 100 g of cheese;
- some oil;
- salt, spices.
Cooking method
- Twist the chicken, pork and beef through a meat grinder, add one raw egg. Hard-boiled three eggs. Pour kefir into the minced meat, salt, you can add any other spices. Stir well.
- Peel boiled eggs and finely chop. Dice the onions and lightly fry in oil. Combine with eggs, season with spices. You can add greens to the filling.
- Divide the whole stuffing into eight parts. Flatten one lump in the palm of your hand, put the filling on the tortilla, form a large patty. Blind other zrazy.
- Put it all on a baking sheet. Grease each eye with a teaspoon of mayonnaise.
- Cut a tomato, you should get eight circles. Arrange zrazy, sprinkle with cheese.
- Pour 5-7 tablespoons of water into a baking sheet, put the dish in the oven for 40 minutes, cook at 180 degrees.
French and Warsaw zrazy are completely different meat dishes that only a common name unites.
