Delicious potato zrazy with mushrooms in a slow cooker

Recipe "Potato zrazy with meat and mushrooms":

Soaked the mushrooms, left to rest.

I put the oven to preheat 180 degrees. I washed the potatoes, I had about a kilo. I dried it, greased the iron pot with oil, laid out the potatoes. I put it in the oven for 30 minutes.

I chopped the onion.

Then mushrooms.

Then I connected everything and fried it with ground beef and pork.

Meanwhile, the potatoes were cooked. I checked it with a toothpick.

The cut shows that it should be quite soft.

Next is an important point. Having peeled off the peel, I kneaded the potatoes with a fork and a crushing machine, to a state of "no lumps". Then I added yolk (1 pc.), Salt, black pepper and began to form zrazy.

Formated large enough, the size of the palm.

She sprinkled the board with flour and put the zrazy on it as it formed.

Fried this time in butter, last time I managed to fry in duck fat, which spoiled the whole taste and smell.

And after 20 minutes, a full plate of sweets. I advise.

p.: Girls-boys, are you not annoyed with such an abundance of simple step-by-step photos?
And then on the wall to me here on the wall one clever girl wrote unpleasant on the subject of the fact that I have an abundance of unnecessary photos, to put it mildly.
And I had a question. Do you need it?

Ingredients for "Potato Zrazy with Mushrooms":

• Potato

  —
  1.5KG

• Carrot

  —
  2 pcs

• Champignon

  —
  500 g

• Onion

  —
  1 PC

• Wheat flour

  /

  Flour

  (with a slide)
  —
  6 tbsp. l.

• Salt

  —
  taste

• Allspice

  —
  taste

• Garlic powder

  —
  taste

• Vegetable oil

  —
  taste

Cooking time: 80 minutes

Servings: 8

Nutritional and energy value:

Recipe "Potato zrazy with mushrooms":

Half of the success in cooking potato zraz is, of course, in the potatoes themselves. If you have a choice, then it is best to use varieties of yellow potatoes. We have our own potatoes, I don’t know what kind, but they are exactly yellow, sweet and crumbly. In zrazy, and indeed, in mashed potatoes, I always add carrots and I advise everyone, this makes the dish tastier, much healthier and brighter. If you don't want to add carrots, you can add some turmeric for color when boiling the potatoes. Peel the potatoes and carrots. Cut into circles, which will allow the potatoes to cook faster, the carrots to cook a little longer. But we can also boil potatoes, it's not scary. The main condition is to bring the potatoes to a boil, and then reduce the heat to a minimum, so that the water sometimes only boils a little. In this way, the potatoes are cooked for about 1 hour. Salt the potatoes to taste at the end of cooking.

In the meantime, we make the filling. It can be boiled meat, only boiled meat must be boiled, not fried minced meat. The meat must be twisted. But we have a lean version and, believe me, no worse, so we make a filling from mushrooms.
Chop the onion. I took a big head.

Finely chop the mushrooms.

We fry everything together, I would even say, we do not fry, but simmer. The onions should be soft, do not fry. Salt and pepper. And I really like to add garlic at the end, in this case garlic powder.
Be sure to send the filling to a colander or raise the pan, move the filling to one side, if there is excess liquid, this is the reason that the zrazy will fall apart.

The potatoes and carrots are boiled. We are draining the liquid, try to do it literally to the last drop.Excess liquid in potatoes is the second reason for the zeals to fall apart when frying.
Now, with the help of a potato grinder, we make mashed potatoes, no blenders. We make a funnel and take a little potatoes and carrots and knead them thoroughly.

Here's a crumbly puree turned out. Let it cool down, you can not completely, the main thing is that you can safely take it with your hands.

We dump it on the table. Add flour. Knead the dough. It doesn't have to be smooth and elastic. You can also add flour. The main thing is that you can form a circle with a flat outer surface, and inside there may be a crumbly structure. You can add more or less flour. It took me 6 tbsp for the dough. l. I don't add anything else to the dough. Someone adds eggs, sour cream or something. For me, all this is superfluous, even if I do zrazy and not in post.
At the time of kneading the dough, try for salt, you can add more.

Then we pinch off a little, the zrazy should not turn out very large. We make a flat cake the size of a palm, put about 1.5 tsp. fillings.

We squeeze the hand.

We pinch like dumplings or dumplings.

And then we form a zrazu with both hands. If the seam diverges, pinch a little again and shape.

Be sure to sprinkle the table with flour, I sprinkle a lot. I use a silicone mat, it is very convenient, and we do all the zrazy.
I got 24 pieces, well, or we do it, fry it, do it again and fry it. On top of the zraza, we must also rub it with flour. They lay with me for a long time and some still stuck to the rug, but there is nothing wrong with that. Form again and put in the pan. We do not use any vegetable oil when sculpting, if the dough does not form, sticks, pour flour on the table and constantly dip our hands in flour. Excess flour can be removed just before putting the zera into the pan.

Fry, as usual, over a slightly above average heat for 2 - 3 minutes on each side.

This is how the barrel turns out for zraz. Usually zrazy fall apart in this place, but everything worked out great for us.

Bon Appetit! Happy Holidays!

Recipe "Potato zrazy with chicken and mushrooms":

Peel and boil the potatoes. Make mashed potatoes from it with the addition of eggs. Add salt if necessary. Season with pepper and add nutmeg. Let cool slightly.

Peel the onion and chop finely. Peel and grate the carrots. Finely chop the champignons. Pass the chicken through a meat grinder or chop it in a chopper.

Fry onions, carrots and mushrooms in oil. Add minced chicken, simmer a little. Season with salt (or add soy sauce), pepper, add finely chopped herbs. Add sour cream for juiciness, mix well and let cool.

Take mashed potatoes with your hand, shape a cake out of it, put the filling in the middle and shape into a pie. Roll in flour.

Then dip the zrazu in a beaten egg and roll in breadcrumbs. Fry in butter (I am on Voimix) from all sides until golden brown. Serve with sour cream.

This tasty dish is very economical, because it can be prepared from the remaining mashed potatoes (as Sveta-Fox correctly noted), and you can add to the filling anything that is a little stale in your refrigerator or is simply bored. This time I cooked zrazy because I had fried chicken brisket and open mushrooms. Also, you can't spoil the filling with canned peas, ham and boiled eggs.
Bon Appetit!