| 1/2 pint water |
cook |
|
Pour 1/2 cup mushroom stock and herbs over the browned zrazy, cover the saucepan tightly, and simmer over low heat for at least on hour |
| mushroom farce |
chop finely |
|
brown |
Cover beef with a not too thick layer of farce. Roll up and tie with white cotton thread. Fry the rolls in butter until brown, adding onion if desired. |
| 1 1/2 oz dried mushrooms |
| butter |
|
| 1 onion |
chop finely |
| salt and pepper |
|
season |
| zrazy |
| sirloin beef |
cut against grain into thin slices, pound |
| 1 onion |
chop finely |
| butter |
|
| 5 grains pepper |
|
| 2 grains allspice |
|
| 1 bay leaf |
|
| 1/4 pint sour cream |
blend |
|
Flavour sauce with cream |
| 1 teaspoon flour |
|