This recipe makes a dish for 6+ people:
Zrazy RECIPE DIRECTIONS
1. Prepare Stuffing. Place chopped onions in large pan on medium heat with 2 tbsp olive oil. COVER. Mix occasionally until the onions start to brown. Add mushrooms and cook until soft. When done, take HALF the mixture and place in a bowl and let cool. Add fresh dill, breadcrumbs, garlic, 1 tbsp sour cream (optional), and mix well. Some add an egg here too. It should form a paste (if runny, add more breadcrumbs).
2. Prepare MEAT. Using a mallet, pound the steak to the thickness of your little finger. Each steak should be 4 to 5 inches in length. You can cut them in half if they are too long.
4. Prepare Rolls. Lay a piece of meat over cooking string (white cotton thread). Spread mustard over the meat (optional, but sure adds flavor), then add a piece of bacon, a piece of sliced pickle, and a little of mushroom mixture (1 tbsp). Season with salt and pepper. Tuck the edges in and tie with your thread. (TIP: we found that tripling the length of the thread and wrapping it around the roll several times helped, but we made extra large rolls with lots of stuffing). Trim any excess string. Set aside. (The best is to add each roll to a pan with butter and deglazed wine and fry to seal the rolls on all sides).
5. Make Sauce. In the large, deep pan that you made the onion mixture, add one can of tomato paste, chicken/beef broth, chopped parsley, paprika, balsamic vinegar, salt, and pepper. Simmer until bell peppers are soft.
6. ADD Rolls to Sauce Pan And Simmer. Place the rolls in the pan (fried or raw) and make sure they are covered in sauce. Simmer covered for about 1 hour until the meat is very tender, turning the rolls a few times.
7. Serve. Remove rolls from pan and take off strings. Whisk together 1-2 tbsp cornstarch and water to create a paste and add to sauce, stir to thicken into a gravy. Pour on top of each roll, sprinkle any left over dill, and serve with a side of pierogi or buckwheat kasha. (Photo on top we served with roasted potatoes, red cabbage, and celery root salad).