Russian Steak with Sauce recipe: A comforting meal that will take us back to childhood at mealtime

Although some attribute the origin of this dish to the German frikadellen, it actually comes from Russia. Specifically, it comes from bitok or bitoque, a preparation of tsars Russia’s imperial haute cuisine, made with ground beef, butter, and breadcrumbs that were once formed and mashed, traditionally fried, and served with a sour cream sauce. . Although we all know that it is one of the flavors of our childhood, it came to our country in the middle of the 19th century. We bring you a variation with this recipe. fillets are cooked in an onion-based sauce.

First we dip the bread in milk and while we prepare the other dough ingredients. For this, we chop the garlic and parsley and put them in a deep plate next to the meat and eggs. We work the mixture with a fork until we get a homogeneous meat, which we will season to taste.

Now we proceed to form the Russian fillets. The same thickness is free choice according to the taste of each. When we have them, we fry Russian beef. We made this recipe fat-free in the fryer and they turned out great. In every situation, 4 minutes per side is enough for them to be very juicy inside.. We reserve the meat.

To make the sauce, chop two onions and boil them in a pan with 3 tablespoons of olive oil. Add a pinch of salt and add the flour, mix it to brown and stick it on the onion. Then add the sherry and boil for 10 minutes. Return the Russian beef to the skillet and cook on both sides for another 2 minutes. Finally, we bring them to the table.

For a rounded finishing touch, this meat dish is a hit, whether you’re making gravy Russian steak like in this recipe or finishing it off in tomato sauce. the good side of french fries.

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