Quick Recipe Version (TL;DR)
Quick Ingredients
- 900 g (2 lb) ground beef, 80/20
- 1 cup (60 g) fresh breadcrumbs + 1/2 cup (120 ml) milk
- 1 large egg (for meat mixture)
- 2 small onions (1 grated for meat, 1 chopped for filling)
- 4 hard-boiled eggs, chopped
- Fresh dill, 3–4 tbsp
- Butter, 1 tbsp (for filling)
- All-purpose flour, 1/3 cup (for dredging)
- Neutral oil, 2 tbsp (for searing)
- Beef or chicken broth, 2 cups (480 ml), plus bay leaf and peppercorns
- Sour cream, 1/3 cup (80 ml)
- Yukon Gold potatoes, 900 g (2 lb) + butter 3 tbsp + milk 1/2 cup
- Dill pickles for serving
Do This
- 1. Hard-boil 4 eggs (10 minutes), shock in ice water, peel; start potatoes in salted water until tender (15–20 minutes).
- 2. Sauté 1 chopped onion in 1 tbsp butter (5–7 minutes). Mix with chopped eggs, 2 tbsp dill, 1 tbsp sour cream; season.
- 3. Soak breadcrumbs in milk (5 minutes). Mix with beef, grated onion, 1 egg, 1 tsp salt, 1/2 tsp pepper; rest 10 minutes.
- 4. Divide meat into 8 portions. Flatten, add filling, seal, and chill 10 minutes; lightly dredge in flour.
- 5. Sear in 2 tbsp oil over medium-high heat until deep golden, 2–3 minutes per side.
- 6. Add 2 cups broth, bay leaf; simmer covered 18 minutes, flipping halfway. Target 160°F (71°C) internal.
- 7. Mash potatoes with butter and warm milk; finish pan sauce with tempered sour cream and dill. Plate with pickles.
Why You’ll Love This Recipe
- Classic Eastern European comfort: juicy beef patties hugging a savory egg–dill center.
- Two textures, one bite: crisp seared crust outside, tender braised interior inside.
- Built-in sauce from the braise, perfect over buttery mashed potatoes.
- Make-ahead friendly for busy weeknights or cozy weekend cooking.
Grocery List
- Produce: 2 small onions, fresh dill, Yukon Gold potatoes, garlic (optional), dill pickles
- Dairy: Whole milk, unsalted butter, sour cream, 1 large egg (plus 4 for boiling)
- Pantry: Ground beef, fresh breadcrumbs or soft white bread, all-purpose flour, neutral oil, beef or chicken broth, bay leaf, black peppercorns, kosher salt, black pepper, Dijon mustard (optional)
Full Ingredients
For the Beef Patties
- 900 g (2 lb) ground beef, 80/20
- 1 cup (60 g) fresh breadcrumbs (or 2 slices soft white bread, crusts removed)
- 1/2 cup (120 ml) whole milk
- 1 large egg
- 1 small onion, grated (about 100 g)
- 1 tsp fine sea salt (or 1 1/4 tsp kosher salt)
- 1/2 tsp freshly ground black pepper
For the Egg–Dill Filling
- 4 large eggs
- 1 small onion, finely chopped (about 100 g)
- 1 tbsp unsalted butter
- 2 tbsp finely chopped fresh dill (plus more for garnish)
- 1 tbsp sour cream or mayonnaise
- 1/4 tsp fine sea salt, to taste
- Black pepper, to taste
For Searing & Braising
- 2 tbsp neutral oil (sunflower or canola)
- 1/3 cup (40 g) all-purpose flour, for dredging
- 2 cups (480 ml) beef or chicken broth
- 1 bay leaf
- 6 whole black peppercorns (optional)
- 1/3 cup (80 ml) sour cream, room temperature
- 1 tsp Dijon mustard (optional, brightens the sauce)
- 1 tbsp chopped fresh dill, for finishing
For the Mashed Potatoes
- 900 g (2 lb) Yukon Gold potatoes, peeled and cut into 2.5–3 cm chunks
- 3 tbsp (42 g) unsalted butter
- 1/2 cup (120 ml) warm milk, plus more as needed
- 3/4 tsp fine sea salt (to taste) and a pinch of pepper
For Serving
- Dill pickles (4 whole or 8 spears)
- Extra chopped dill, for garnish
Step-by-Step Instructions
Step 1: Boil the eggs and start the potatoes
Place 4 eggs in a saucepan and cover with cool water by 2.5 cm (1 inch). Bring to a boil over medium-high heat, then lower to a brisk simmer and cook for 10 minutes. Transfer the eggs to an ice bath for 5 minutes, peel, and set aside.
Meanwhile, put the potatoes in a large pot, cover with cold salted water by 2.5 cm (1 inch), and bring to a boil. Reduce to a gentle simmer and cook until knife-tender, 15–20 minutes. Drain well, return to the hot pot, cover, and set aside until mashing in Step 7.
Step 2: Make the egg–dill filling
In a small skillet, melt 1 tbsp butter over medium heat. Add the finely chopped onion and a pinch of salt; cook, stirring, until soft and translucent, 5–7 minutes. Roughly chop the peeled hard-boiled eggs. In a bowl, combine chopped eggs, sautéed onion, 2 tbsp dill, and 1 tbsp sour cream or mayonnaise. Season with 1/4 tsp salt and a few grinds of pepper. Stir to form a cohesive but chunky filling, then chill briefly.
Step 3: Mix the beef base
In a large bowl, soak the breadcrumbs in the milk for 5 minutes. Add the ground beef, grated onion, 1 egg, 1 tsp salt, and 1/2 tsp pepper. Mix gently with your hands until the mixture is uniform and slightly sticky, 45–60 seconds; avoid overmixing. Cover and let rest 10 minutes to hydrate for extra juiciness.
Step 4: Shape and fill the zrazy
Divide the meat mixture into 8 equal portions (about 115–120 g each). With damp hands, flatten one portion into an oval patty about 10 cm by 7 cm (4 by 3 inches), 1.25 cm (1/2 inch) thick. Place about 1 1/2 tbsp filling in the center. Fold the long sides over the filling, then pinch the seams and ends together to fully encase it. Gently roll into an oval, seam side down. Repeat with remaining portions. Chill the formed zrazy on a tray for 10 minutes to firm up. Lightly dredge each in flour, shaking off excess.
Step 5: Sear to a deep golden crust
Heat a large lidded skillet (28–30 cm) over medium-high heat. Add 2 tbsp oil. Sear the zrazy in two batches, seam side down first, until well browned, 2.5–3 minutes per side. Turn and brown the second side another 2–3 minutes. Transfer the first batch to a plate while you sear the second; return all zrazy to the pan.
Step 6: Gently braise
Pour in 2 cups broth; the liquid should come about halfway up the sides of the patties. Add the bay leaf and peppercorns. Bring to a simmer, then reduce heat to low, cover, and cook for 18 minutes, flipping the zrazy halfway through. The internal temperature should reach 160°F (71°C). Transfer zrazy to a warm plate and tent with foil.
Step 7: Make the mashed potatoes
Warm 1/2 cup milk in a small saucepan or microwave until steaming. Add 3 tbsp butter to the drained potatoes and mash until smooth. Gradually pour in warm milk, mashing to your preferred consistency. Season with 3/4 tsp salt and a pinch of pepper. Cover to keep warm.
Step 8: Finish the pan sauce and serve
Simmer the braising liquid uncovered over medium heat until slightly reduced, 3–5 minutes. Remove from heat. In a small bowl, whisk the 1/3 cup sour cream with a ladle of hot liquid to temper. Whisk the tempered sour cream (and Dijon, if using) back into the pan until silky; do not boil after adding. Stir in 1 tbsp chopped dill and adjust seasoning. Return zrazy to the pan to warm through for 1–2 minutes.
To plate, spoon mashed potatoes onto warm plates. Nestle 2 zrazy per serving alongside, spoon over the creamy pan sauce, garnish with dill, and add crunchy dill pickles on the side.
Pro Tips
- Wet or lightly oil your hands before shaping to prevent sticking and to seal seams cleanly.
- A short rest for the meat mixture hydrates the breadcrumbs, giving you a tender, juicy interior.
- Sear first for flavor and color; the gentle braise finishes cooking without drying the beef.
- Always temper sour cream with hot liquid to prevent curdling; keep the finished sauce below a simmer.
- Use a thermometer for perfect doneness: 160°F (71°C) for ground beef.
Variations
- Mushroom–Onion Filling: Replace 2 hard-boiled eggs with 150 g finely chopped sautéed mushrooms for a woodsy bite.
- Beef–Pork Blend: Swap 300 g of the beef for ground pork for extra richness and tenderness.
- Lighter Take: Use 90% lean beef and low-fat sour cream; add a splash of broth to keep the sauce silky.
Storage & Make-Ahead
Refrigerate cooked zrazy and sauce in an airtight container for up to 4 days; reheat gently in a covered skillet with a splash of broth. Freeze cooked zrazy (with sauce) for up to 2 months; thaw overnight and reheat gently. Shape-and-hold: formed, uncooked zrazy can be refrigerated up to 24 hours. Hard-boil eggs and make the filling up to 2 days ahead. Mashed potatoes reheat well with a bit of extra warm milk and butter.
Nutrition (per serving)
Approximate values (includes mashed potatoes and sauce): 930 kcal; 45 g protein; 56 g fat; 60 g carbohydrates; 1,150 mg sodium.
