Stuffed veal
(veal Zrazy)

Stuffed veal (veal Zrazy) - Russian Meat Recipe

How to Cook & Prepare Stuffed veal (veal Zrazy):

500 g veal (boned) ½ cupful milk
1 large onion 3 tblsps butter
100 g dry bred salt, pepper
(without crust) Tomato sauce

Cut the veal into thin slices the size of the palm of your hand and pound lightly. Put a tablespoonful of stuffing on each piece of meat, roll it up, tie with a thread and sprinkle with salt. Heat the butter in a skillet, put in the zrazy and turn to brown evenly over high heat. Then turn down the heat and add 1 cupful of meat stock and 2 tblsps tomato puree. Simmer until tender (40-50 minutes). Remove the strings and pour over gravy before serving. Pass savoury tomato sauce.

Stuffing

Shred the onion and sauté in butter; soak the bread in milk and squeeze dry. Combine these ingredients, season with salt and pepper and mix thoroughly. Fry in butter over low heat until slightly browned.

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