When I made this recipe Russian steaks in sauce I have remembered how much I loved this dish. Whether it was the Russian steaks that my grandmother Lola used to make, she made them very flat, fried them and served them dry, with their wonderful sauce or tomato fritta served on the side, or these today that are finished cooking in a sauce based on the onion, I really like this minced meat recipe.
In general, people do not know about origin of this dish that although some associate it with the German frikadellen, it does have its origin in Russia, specifically from the bitok either bunga preparation of the imperial haute cuisine of the Russia of the tsars made with minced beef, butter and breadcrumbs, which once formed and crushed, are fried and traditionally served with sour cream sauce.
The Russian name for bitok or the French for bitoque seem to derive from beefsteak. the plate of bitoques a la russe It arrived in our country in the middle of the 19th century, appearing at the beginning of the 20th century in the book “The practical kitchen” by Manuel Puga and Parga, Picadillobeing also mentioned later by the Marchioness of Parabere in his “History of Gastronomy, sketches” with the name of bitokes.
We soak the bread in milk and while we are preparing the rest of the ingredients of the Russian fillet dough. We chop garlic and parsley, and put it in a deep plate next to the meat and the egg. We work with a fork until we have a homogeneous meatwhich we season to taste.
We form the Russian steaks. Since these go for sauce, I have prepared them thick, like hamburgers. When I take them alone I make them much finer. It is a subject that we leave to your choice. When we have them, we fry the Russian steaks. I have done it in the air fryer without oil and they have been great. In any case, 4 minutes per side are enough for them to be very juicy inside. We reserve the meat.
To make the sauce, chop two onions and poach them in a pan with 3 tablespoons of olive oil. pinch of salt and add the flour stirring to brown and stick to the onion. Add the Sherry wine and let it boil for 10 minutes. We return the Russian steaks to the pan and cook them 2 more minutes on each side and bring them to the table.
PRACTICAL KITCHEN BY PICADILLO, LA
BRA Efficient – 28 cm frying pan, cast aluminum with Teflon Platinum Plus non-stick, suitable for all types of hobs including induction, PFOA free
With what to accompany Russian steaks in sauce
Whether you do the Russian steaks with sauce As we have explained in this recipe, as if you make them by finishing them in a tomato sauce cooking, this meat dish very well appreciates a garnish of French fries, to my taste, preferably in small squares rather than sticks.
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