Zrazy with mushrooms

Zrazy with mushrooms



850 g of beef
25 g ghee
50 g of vegetable oil
300 g meat broth
75 g tomato puree
2-3 eggs
200 g of mushrooms
40 g ground crackers
25 g wheat flour
50 g carrots
50 g parsley root
Salt, pepper, parsley

For minced meat, chop the chopped onion in ghee. Mix with ground breadcrumbs, finely chopped boiled eggs, fried mushrooms and chopped herbs. On the thinly beaten portioned pieces of beef, put the minced meat and roll the meat in the form of sausages.
Tie the sausages with thread, salt, fry in a piece of fat, pour the broth and simmer. After an hour, remove the zrazy from the broth, remove the threads. Add tomato puree, chopped toasted roots and dried flour, diluted with part of the broth to the broth. Boil for 15-20 minutes and strain.

Pour zrazy with the resulting sauce and simmer for 15 minutes in a sealed container under mild boiling. Serve with the sauce.