Zrazai Lithuanian Beef Rolls Recipes

Steps:

• For the beef rolls: Sprinkle salt and pepper over each side of the sliced beef. Then spread a thin layer of yellow mustard onto each piece. Divide the pickle strips, bacon and onions onto each steak. Fold in the sides and roll to secure the insides.
• Heat the oil in a large skillet over medium-high heat and brown the rolls on all sides, about 3 minutes per side. Remove the rolls and set aside. Add the flour to the pan and cook until light brown to make a roux, 3 to 5 minutes. Remove from the heat and reserve the roux in the pan to make the sauce.
• Bring the water to a boil in a large stockpot. Wrap each beef roll in a 11-by-7-inch piece of aluminum foil and twist the ends to seal the rolls tightly inside. Place the rolls into the boiling water and bring down the heat to a high simmer. Cover and cook in the water for 1 hour and 30 minutes.
• Remove the rolls from the water with tongs and reserve the cooking liquid to prepare the sauce.
• For the sauce: Heat the pan with the roux over medium heat and add the cooking liquid, stock, tomato paste, red wine and paprika. Simmer until the liquid is a sauce consistency (coats a spoon). Season with salt and pepper. Yield: 4 cups.
• To serve, unwrap the beef rolls from the foil. Spoon the sauce over each beef roll and accompany with mashed potatoes or noodles covered in sauce and a vegetable.

Steps:

• Preheat oven to 325 degrees.
• Melt the butter in a large saute pan and fry the bacon and mushrooms for 3 minutes; put into medium size bowl; do not wash saute pan as you will use it again for Step 7.
• Add to mushroom mixture, the chopped parsley, lemon rind and juice, bread crumbs, and seasoning.
• Spread an equal amount of the bread crumb mixture evenly over the beef slices, leaving a narrow border clear around the edges.
• Put flour onto dinner size plate and mix paprika into flour.
• Roll up the slices and tie securely with fine string, then dip the beef rolls in the flour/paprika mixture to coat lightly, shaking off any excess flour into a small bowl and RESERVE for thickening later.
• Heat the oil in the frying pan that you used earlier, saute the beef rolls until lightly browned and set rolls in casserole (that has a lid).
• Pour into frying pan the beef stock, onions, reserved flour; stir constantly, bring to a boil, stirring, and simmer for 2-3 minutes.
• Taste test the sauce, add more salt and pepper if needed.
• Pour the sauce over beef rolls, then cover with tight fitting lid and bake in the oven for 2 hours.
• Lift out the "rolls" using a slotted spoon and remove the string.
• Return beef to the sauce and serve hot.

Steps:

• Rinse the dry mushrooms and place in a small bowl. Cover with boiling water and let stand overnight, or at least four hours.
• Preheat oven to 350 deg. F.
• Remove the dried mushrooms with a slotted spoon. Chop the mushrooms. Strain and reserve the soaking liquid (a coffee filter is good for this).
• Melt the butter in a large skillet. Add the onions and both types of mushrooms and saute, over medium high heat, until the liquid released by the mushrooms start to evaporate, 10-12 minutes.
• Remove to a bowl, add the breadcrumbs, salt and pepper, and mix well. Set aside. (You can prepare to this point, and refrigerate until you are ready to complete the dish).
• 1 1/2 lb of sandwich steaks comes as four large slices,typically. Place one slice on your work surface, lightly salt and pepper, and cut in half into roughly equal rectangular pieces.
• If you are using round steak, try to buy it thinly sliced. Cut into 8 or 10 equal pieces, cover with plastic wrap and pound with a meat mallet until it becomes about 1/4 inch or so thick, about 4"x6". Salt and pepper as above.
• Place a spoonful of the filling at one end, and roll it up, tucking in the sides. Use toothpicks to secure the packet (the round ones work best), If toothpicks are not available, tie up with kitchen string, but I think toothpicks are easier.
• Heat the remaining butter and oil in a large skillet over medium high heat. Dredge the rolls in flour, tapping off the excess, and brown in the skillet.
• As the rolls finish browning, remove them to a Dutch oven or similar covered casserole dish, keeping them in a single layer.
• Reduce the heat to medium low, add 1/2 cup chicken stock and heat, scraping up the fond. Measure the mushroom soaking liquid and add enough broth to equal 1/2 cup. Add to the skillet and allow to heat.
• Pour over the rolls, add the bay leaf, cover tightly and place in oven, for about 45 minutes. Test with a knife - the roll should pierce with no resistance.
• Remove the rolls to a serving dish, removing the toothpicks. Defat the juices and serve on the side.
• Note1: You can enrich the gravy with about 1/2 cup of sour cream, if you like.
• Note2: If you have filling left over, and I usually do when using 1 1/2 lbs of meat, it is excellent as a filling for omelettes.
• Note3: Beef broth is more traditional, but I like chicken broth better - believe me, it will taste very beefy at the end.
• Note4: Feel free to play around with the filling - fresh parsley or dill is very nice, some people like add some diced bacon. If you do not have rye bread, then use any good quality non-sweet bread. I usually use a dark rye.