There are dishes that become fashionable and are maintained over time and others that are no longer consumed or are considered old men. This weekend, talking to my friends’ children at a birthday celebration, I realized that many kids had never tried them before and didn’t even know what they are. Russian fillets. That is why I have decided to publish the recipe from my grandmother Lolafor who may be interested.
Although the recipe for Russian steaks has many versions, my grandmother’s recipe had the following characteristics: the fillets were made of seasoned minced meat and were always very, very thin and flattened; they were passed only through flour and fried until the edges began to brown; and lastly, they were always accompanied with homemade fried tomato -served separately- and diced French fries.
We start by doing a mashed in a mortar or pestle with the garlic and parsley and a few grains of coarse salt until a homogeneous mixture is obtained. It doesn’t have to be a paste, you can distinguish the garlic and parsley, but they must have been beaten for a couple of minutes.
In a bowl, mix the minced meat with the egg and the bread soaked in milk. If we want we can use optional ingredients like half a finely chopped onion and the bacon, we also incorporate them. We salt and pepper We add the mash of the mortar and work the whole with a fork to evenly distribute the ingredients.
We make 8 balls with the resulting dough and we crush with the palm of our hands until obtaining a very flat fillet that we pass through flour. Fry in very hot olive oil so that they brown immediately and remain juicy on the inside.
we slip into absorbent paper to remove excess oil from the frying and we serve immediately, accompanied by French fries and fried tomato, calculating two Russian steaks for each diner.
WMF Profi Plus Skimmer, Polished Stainless Steel, 11 cm
With what to accompany traditional Russian steaks
For the garnish of this recipe for traditional Russian steaks that my grandmother Lola used to make, you can heat four or five tablespoons of homemade fried tomato and fry two potatoes cut into squares. The good thing about this recipe for Russian steaks is that they can be eaten fresh, hot, cold or even overnight. They are also excellent to take to the office, to the beach or to the pool in a Tupperware container and can also be frozen. Aren’t you feeling like making them today?
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