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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°F. | 2. In a heavy skillet, melt 2 tablespoons butter with 1 tablespoon oil over medium heat. | 3. Saute the mushrooms and onions until the liquid in the pan starts to evaporate (8-10 minutes) (Do NOT let the mushrooms brown). | 4. Stir in the bread crumbs and half of the salt and pepper; remove from heat. | 5. Cut the steak into 8 rectangular pieces 3-4" wide by 6-8" long, sprinkle both sides evenly with remaining salt and pepper. | 6. Spread a thin layer of the mustard on each slice of beef, and place 1/8 of the stuffing on the shorter end of each piece of steak. | 7. Roll the steaks into cyclinders, enclosing the stuffing, and tuck in the sides; secure each end with kitchen cord. | 8. Roll the zrazy in flour and vigorously shake off any excess. | 9. In a heavy skillet, melt remaining butter with oil over high heat, and brown the rolls, turning them often so they evenly turn a rich golden brown without burning (about 15 minutes). | 10. As they brown transfer them to a casserole dish large enough to hold them all in a single layer. | 11. Pour off all but a thin layer of fat from the skillet and replace it with the beef stock. | 12. Bring to a boil over high heat, stirring constantly (scraping the bottom and sides of the pan). | 13. Pour the broth over the rolls and cover tightly. | 14. Braise in the oven until the meat is so tender that it gives no resistance when pierced with the tip of a skewer or knife (45 minutes). | 15. Remove the zrazy from the casserole dish, cut the cord off and cover with tin foil to keep the rolls warm while you make the sauce. | 16. Skim off and discard as much of the fat as possible from the liquid remaining in the casserole dish. | 17. Return to a boil over high heat, stirring constantly. | 18. Remove from heat, and mix in the sour cream. | 19. Season to taste and serve over zrazy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	5	tablespoons	unsalted	427.5	19.6425	13.3575	36.0
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
onion	3	cups	chopped	192.0	44.832	5.28	0.48
mushroom	1 1/2		chopped	-	-	-	-
breadcrumb	1/4	cup	shredded soft	-	-	-	-
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
steak	2		round	1115.2025	0.0	196.2031	30.7361
dijon mustard	2	teaspoons		-	-	-	-
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
beef stock	1	cup		171.36	18.6732	6.3252	8.0892
cream	2/3	cup	sour	303.6	7.0993	3.7413	29.67

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.