Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pound 800 grams of beef sirloin slices to approximately 1/4-inch thickness, then season them evenly with 0.5 teaspoon salt and 0.5 teaspoon black pepper.

2. 2

   In a large skillet, heat 1 tablespoon vegetable oil over medium heat and sauté 1 finely chopped medium onion for 5 minutes until it becomes translucent and soft.

3. 3

   Add 200 grams of finely chopped cremini mushrooms and 2 minced garlic cloves to the skillet, cooking for an additional 7 minutes until the mushrooms have released their liquid and are lightly browned.

4. 4

   Stir in 2 cups of drained and squeezed dry sauerkraut, 2 tablespoons gochujang, 1 teaspoon smoked paprika, and 1 teaspoon dried marjoram into the mushroom mixture, cooking for 5 minutes to allow the flavors to meld.

5. 5

   Evenly spread approximately 2 tablespoons of the gochujang-infused mushroom and sauerkraut filling onto each pounded beef slice, then carefully roll up each piece tightly and secure it with a wooden toothpick or kitchen string.

6. 6

   Arrange the rolled zrazy in a steamer basket, ensuring enough space between each piece for even cooking, and steam them over simmering water for 25-30 minutes until the beef is very tender and thoroughly cooked.

7. 7

   Carefully remove the steamed zrazy from the steamer, take out the toothpicks or string, and serve immediately garnished with 2 tablespoons freshly chopped dill.