Ukrainian Beef Patties Sichenyky or Meatballs Zrazy

by olga

Servings:

INGREDIENTS

FAVORITE PATTIES:

2/3 cup dry bread crumbs
1 cup or more milk
1/2 pound ground beef
1/2 pound ground veal
1/2 pound lean ground pork
1 small onion, grated
1 egg, slightly beaten
Salt and pepper
Sifted dry bread crumbs
Butter

INSTRUCTIONS

Put the bread crumbs into a deep bowl, add the milk, and let the mixture stand for a few minutes. Add the remaining ingredients except the sifted bread crumbs and butter. Mix thoroughly. Season the mixture to taste with salt and pepper. Shape into flat patties, dip in the sifted bread crumbs, and criss-cross the entire surface of each patty with the back of a knife.

Lift each patty with a spatula and brown lightly on both sides in the hot butter. Other fat may be used, but butter gives a superior flavor. Do not attempt to cook too many patties at a time. They should not be overcrowded in the pan. remove the partially cooked patties to a baking dish and continue cooking the remaining ones. When all are done, cover them and finish cooking in a moderate oven 350°F for about 25 minutes. Serve at once with creamed mushrooms or any favorite sauce.

Meat Balls: (Zrazy)

Zrazy is a name for meat balls with or without a stuffing. Follow the preceding recipe for Favorite Patties. Shape the meat mixture into 1 1/2 inch balls and brown them evenly in hot fat. Remove to a baking dish and add 1/2 cup of hot soup stock or water. Cover and cook in a moderate oven 350°F for about 30 minutes. Serve the zrazy with either a mushroom or a tomato sauce.

CHEF COMMENTS

These sichenyky (patties) made of a combination of beef, veal, and pork are a favorite standby in Ukrainian homes. They are really worth a trial. The liberal use of liquid in the mixture keeps the meat tender-moist. Use this recipe for plain or stuffed zrazy (meat balls.)

Traditional Ukrainian Cookery

Tagged: meatballs, ukrainian add tags

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