Pork pulp zrazy with champignons in the oven

Step-by-step cooking

1. Step 1:

   

   We are preparing the products that we will need for this recipe.

2. Step 2:

   

   Prepare the meat. Pork pulp is cut across the fibers in large pieces of medium thickness. Beat them off with a kitchen hammer and rub them on both sides with salt and pepper to taste.

3. Step 3:

   

   Now let's do the filling. Onions are cleaned and finely chopped. Garlic is cleaned and passed through a press. Mushrooms are washed and cut into cubes of medium size.

4. Step 4:

   

   Put the onion in a preheated frying pan with vegetable oil, fry for a couple of minutes, then add garlic and mushrooms after another minute. Mix everything and pass it for 5-7 minutes, without covering it with a lid, so that the moisture evaporates. Pour in the red wine and keep the mass on low heat for another couple of minutes, stirring occasionally.

5. Step 5:

   

   We transfer the filling from the frying pan to a bowl and give it time to cool down - so it will be easier to use it.

7. Step 6:

   

   Turn on the oven at a temperature of 250 degrees, and while it is heating up, we form zrazy. To do this, we put the mushroom filling in the center of the meat "pancake".

8. Step 7:

   

   Wrap the workpiece with sausage and fasten the edges with wooden skewers (you can use toothpicks). We use all the meat and all the stuffing.

9. Step 8:

   

   Grease the baking sheet with vegetable oil and spread the zrazy, sprinkle on top with seasoning with basil or something else to your taste. We put the oven to bake. The baking time is 30 minutes.

10. Step 9:

    

    We remove the finished zrazy from the baking sheet and serve it to the table, after removing the skewers (toothpicks). Now you know how to cook meat zrazy in the oven "Mirage".