Zrazy in French and Warsaw are often confused.
It is these dish options that are similar in composition.
ingredients. Is there some kind of between them
difference?
Contents
In the oven or on the stove?
Zrazy in Warsaw is always prepared with a preliminary
жаркой и последующим тушением на плите. Dish turns out with
thick sauce. It is great for dry cereal and side dishes.
pasta. It is desirable to make suppression in ware with thick
walls and a good bottom. A very small fire is being made. Zrazy
must reach absolute readiness, but not lose
form.
French zrazy is baked in the oven
dish. It does not require pre-frying. Although,
There are also recipes on the stove, but to the classic version
they have nothing to do. On the Internet you can even find
options of meat pockets with a variety of fillings, which are also
I call French zrazami. This is mistake.
Meat or minced?
French and Warsaw zrazy are not made from potatoes,
the basis is always meat. But in one embodiment, minced meat is used. Speech
talking about the french dish. Moreover, in the original recipe is taken
three types of meat in certain proportions. That is why it is desirable
basis to prepare independently.
What meat is used:
- pork;
- beef;
- hen.
Warsaw Zrazy prepared exclusively from a piece of meat, more often it is
beef, but the pork dish is also excellent. Need to
choose a part from which you can cut the plates.
Stuffing for Spice
Zrazy без начинки не бывают, внутрь всегда что-то закладывают.
Filling can be chosen to your taste.
Classic French recipes are prepared with
boiled eggs.
They are mixed with fried or stewed onions. Sometimes inside
add cheese, garlic, all kinds of greens.
For spite in Warsaw, raw onions are used, which
chopped into small pieces.
Butter is added to it, crackers can be added,
greens and various spices are welcome. No cheese in this dish
not.
Breading: yes or no
French zrazy baked in the oven under
cheese If the recipe contains flour, crackers, semolina,
то это уже другое dish. Meat products do not collapse in anything.
They are formed with wet hands, smooth, covered with mayonnaise and
other products.
In Zrazah in Warsaw, there is flour and
breadcrumbs. They are laid in the filling,
residues are used in the sauce, give it a rich taste and thickness.
Flour is needed only for the appearance of a crust during the preliminary
roasting. You can cook without it, just ruddy crust is not
will be. Crackers in the filling may be replaced with grated stale
roll, it 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 version is cheese. is he
preserves juiciness and gives the meat dish a pretty crust.
It is advisable to choose such varieties of cheese that melt well. But
not very quickly roasted.
Warsaw cheese crust is not needed.
They are usually sprinkled with herbs. For flavor in the sauce, you can add
laurel, pepper, any other seasonings.
Also for juiciness on French zrazy spread circles
Tomatoes Cut it thinly, then sprinkle with cheese, sometimes
from above still smear with mayonnaise or put a grid from it. Sour cream
the French are rarely used. If the skin on tomatoes confuses, then its
can be removed.
Classic Warsaw Zrazy
Zrazy по-варшавски чаще всего делаются из говядины. Take
the wind part, which will be cut into plates. what
As for size, these zrazy are usually not very large, but all
depends on the original shape of the piece. You can make and miniature
Zrazy, serve two or even three things per serving.
Ingredients
- 450 g of beef;
- 100 g onions;
- 30 grams of 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 beef across the fiber flat pieces, thickness
about a centimeter. Take a hammer, beat off well, add salt and
Spice up. - Peel the onions, chop them into small pieces. But терку не используем,
the pieces should be well visible. - Add to the onions softened or grated butter and breading
crackers, stir the filling, you can add herbs, spices. - Lay out the stuffing into pieces of meat, not all should go
quantity. Wrap the tubes, pinch the edge with a toothpick. - Roll meat zrazy in flour, fry in preheated
vegetable oil from two sides. Take out the toothpicks. - As soon as a ruddy crust appears, fall asleep in the pan
remnants of butter and onions. - Pour over water or broth, add salt. Cover zrazy and cook under
lid on a small fire hour. Onions should be dissolved in the sauce.
Greens at will.
Classic French Zrazy
Here recipe zraz of minced meat, that is, minced meat.
A tomato choose a large one or use a couple of things. These
Zrazy large size, resemble cutlets.
Ingredients
- 700 g chicken;
- 350 grams of pork;
- 350 grams of beef;
- 100 ml of kefir;
- 8 ч. l mayonnaise;
- 1 large tomato;
- 2 onions;
- 4 eggs;
- 100 grams of cheese;
- some oil;
- salt, spices.
Cooking method
- Twist chicken, pork and beef through a meat grinder,
add one raw egg. Three eggs cook hard boiled. Pour in mince
kefir, salt, you can add any other spices. Carefully
stir - Boiled eggs cleaned and finely crumbled. Cut onions
dice and lightly fry in butter. Connect with eggs, fill
spices. You can add greens to the filling. - Divide the whole stuffing into eight parts. Flatten one ball
on the palm of your hand, put the stuffing on the cake, form a large
cutlet. Blind rest zrazy. - Put all this on a baking sheet. Every time smear tea
a spoon of mayonnaise. - To cut a tomato, it should make eight circles. Decompose
по зразам, посыпать cheese - Pour 5-7 tablespoons of water into a baking sheet, put the dish for 40 minutes in
oven, cook at 180 degrees.
French and Warsaw zrazy – completely different
meat dishes that share only common
title.
