The steaks Russians, besides being a great main dish to accompany a first comforting in winter, as a cream or soup, or a refreshing first summer as a gazpacho or salad of any kind, is a very easy dish to do and tend to like most people. Why the term 'Russian steak "I've heard several theories, but does not seem very clear. Some say it's because Russia is doing typical chop meat balls, then a bone carving as a thigh, others see it as a derivation of the famous steak stroganoff, and there are those who associate it with steak tartare, a meat chopped and served raw and apparently is a delight.
When do Russians fillets, we all go through a phase where we ask, "meatballs or steak?" Both can be made with the same meat (mixed or single type), but we will force meatballs make a sauce. Furthermore, the fillets can be cooked on the grill, and may even serve to make some great burgers. For me, the best steaks Russians is that, once the mixture made with raw meat, egg, garlic, parsley and breadcrumbs, and after being breaded, can be frozen. For those who cook with just enough time, this is a huge advantage.
As for the type of meat, in this case I've used a mixture of chicken and beef, but here the possibilities are many. A priori, using the chicken in the mixture will be lowering the percentage of saturated fat from meat. It is also very healthy and tasty ostrich meat, but it is harder to find.
When do Russians fillets, we all go through a phase where we ask, "meatballs or steak?" Both can be made with the same meat (mixed or single type), but we will force meatballs make a sauce. Furthermore, the fillets can be cooked on the grill, and may even serve to make some great burgers. For me, the best steaks Russians is that, once the mixture made with raw meat, egg, garlic, parsley and breadcrumbs, and after being breaded, can be frozen. For those who cook with just enough time, this is a huge advantage.
As for the type of meat, in this case I've used a mixture of chicken and beef, but here the possibilities are many. A priori, using the chicken in the mixture will be lowering the percentage of saturated fat from meat. It is also very healthy and tasty ostrich meat, but it is harder to find.
Ingredients (for about 12 fillets Russian):
700 gr. Minced meat
200 gr. breadcrumbs
3 eggs
3 cloves of garlic
50 gr. flour
Olive oil
fresh parsley
salt
Preparation stepper Russians fillets:
1. Tip the meat into a bowl, and add the finely chopped garlic. stir
2. We took the three eggs unbeaten and salt (to taste) and mix. We cast the chopped parsley.
3. We are adding breadcrumbs, stirring, until the mixture has a certain consistency.
4. We take a ball of meat, crushed against a flat surface, and mold it into flour rebozamos. Sprinkle a little steak (especially if we're going to make grilled), and crush it again until the shape of a hamburger steak, with a thickness of a finger or so. Repeat the step until all the meat used. It is at this point that will put the fillets in a container we want to use another day, and freeze.
5. We dip the plate surface with a little olive oil, and give it out well with the help of a paper towel. We light the grill, and when hot, put the steaks. With about 5 minutes per side, just, but to be safe, we can make an incision in one of the fillets.
You see, to make grilled instead of fried, these steaks Russians are not only healthier (not absorb the frying oil), but is also more comfortable cooking.Bon appetit!
700 gr. Minced meat
200 gr. breadcrumbs
3 eggs
3 cloves of garlic
50 gr. flour
Olive oil
fresh parsley
salt
Preparation stepper Russians fillets:
1. Tip the meat into a bowl, and add the finely chopped garlic. stir
2. We took the three eggs unbeaten and salt (to taste) and mix. We cast the chopped parsley.
3. We are adding breadcrumbs, stirring, until the mixture has a certain consistency.
4. We take a ball of meat, crushed against a flat surface, and mold it into flour rebozamos. Sprinkle a little steak (especially if we're going to make grilled), and crush it again until the shape of a hamburger steak, with a thickness of a finger or so. Repeat the step until all the meat used. It is at this point that will put the fillets in a container we want to use another day, and freeze.
5. We dip the plate surface with a little olive oil, and give it out well with the help of a paper towel. We light the grill, and when hot, put the steaks. With about 5 minutes per side, just, but to be safe, we can make an incision in one of the fillets.
You see, to make grilled instead of fried, these steaks Russians are not only healthier (not absorb the frying oil), but is also more comfortable cooking.Bon appetit!
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