Although they are called steaks, they are actually a kind of hybrid between hamburgers and meatballs, since they share both the main ingredient -meat, in this case veal- and the form with the former; and with the second ones the practice of adding egg, bread and milk to get a more tender texture. It is inspired by a very fine Russian dish in its origins, in which prime minced meat was mixed by hand with huge amounts of butter and bread crumbs dipped in milk, which was shaped into an oval disc that was subsequently fried and served with sour cream. Yes, we are literally talking about fried butter (and drinking meatballs, as Homer Simpson would say).
Although their cradle is noble, due to the ingredients it carries and the time in which it became popular here, at the beginning of the 20th century - and not only in Spain, they are cousins of other preparations such as the German frikadellen , the Australian and Brazilian rissoles or Costa Rican meatloaf- more than likely, was a way to turn the toughest cuts of meat, which are also the cheapest, into a much kinder, kinder bite.
If we are in a position to choose, the best parts of the veal to chop are the round, the flat, the hip, the skirt and the black pudding. It is always better to choose the piece and ask to be bitten than to opt for the plastic trays with the meat already minced; first because it is possible that they have mixed it with soy or some other cereal, second because more than minced it usually comes pureed and third because this way we avoid the use of a plastic tray.
Russian steaks admit many variations: some people use breadcrumbs instead of breadcrumbs dipped in milk -and add a splash of milk to them-, some people put poached onion in the filling and also poach the garlic instead of leaving it raw (an interesting idea if it doesn't suit you particularly well). They can also be served with sauces: tomato is a staple, but it can also be served with mustards, chutneys , seasoned sour cream, mayonnaise and all its versions. As an accompaniment, fried or cooked potatoes, all kinds of salads, a bed of rice or any other grain or a bun, cheese and as many green things as you want, as a hamburger.
Difficulty
Mix, flour and fry.
Ingredients
For 4 people
- 600 g minced beef
- 2 garlic cloves
- 40 g eve breadcrumb (about 3 slices from a bar, without the crust)
- Milk to soak the crumb
- A handful of parsley leaves
- 1 egg
- Salt
- Pepper
- Flour
- Olive oil
- Salad, potatoes, rice or mashed to accompany
Preparation
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