Pork-Beef Zrazy with Champignon and Egg Filling


This dish will catch the fancy of all who will try to cook it. The flavorful and juicy cutlets stuffed with a tender mushroom and egg filling are just amazing.

They will become a perfect addition to mashed potatoes and vegetable ragout. Cereal products and macaroni will also taste good with these yummy cutlets. You should stay sure that cooked cutlets will hardly ever ‘live’ in your fridge until the next morning since your children will eat them very quickly.


  • 3 eggs
  • 100 ml milk
  • 1 bulb onion
  • 1 slice of bread
  • 200 g (7 oz) champignons
  • 250 g (1/2 lb) ground pork
  • 250 g (1/2 lb) ground beef
  • vegetable oil (for frying)
  • wheat flour (for covering)
  • black ground pepper – to taste
  • red ground pepper – to taste
  • salt – to taste


Wash and cook 2 hard-boiled eggs. Peel and chop the eggs. Peel a bulb onion and cut it finely.  Preheat vegetable oil in a frying pan and brown the onion until golden there. Peel and slice mushrooms. Add the champignons to the pan, stir everything, and continue to cook over low heat for 7 minutes. Transfer the mass to a bowl and combine it with the eggs. Add salt and pepper. Mix everything carefully.

Pour milk in a separate bowl and add the bread there. Place the ground beef and pork in another bowl. Add the raw egg there. Then add the bread with milk. Season the mass with salt, black and red ground pepper. Stir the ingredients thoroughly.

Shape the mass in the form of cutlets. Place the prepared filling in the center of each patty. Roll the edges and crimp them tightly.

Cover the prepared patties with wheat flour and fry them in the frying pan until they get a golden crust. Then transfer them to a baking tray greased with oil. Bake the patties at 180°C (356°F) for 20 minutes.

Enjoy your meal!

Do you have a favorite Ukrainian recipe for zrazy? If so, please let us know in the comments below or write us an e-mail.