Although some associate the origin of this dish with German frikadellen, it actually originates from Russia. Specifically, it descends from bitok or bitoque, a preparation of the imperial haute cuisine of the Russia of the tsars made with minced beef, butter and breadcrumbs, which, once formed and crushed, were traditionally fried and served with sour cream sauce. . It arrived in our country in the mid-19th century, although we all know it as one of the flavors of our childhood. With this recipe we bring you a variation in which the fillets are finished cooking in an onion-based sauce.
First, we soak the bread in milk and while we prepare the rest of the dough ingredients. To do this, we chop garlic and parsley, and put it in a deep plate next to the meat and the egg. We work the mixture with a fork until we have a homogeneous meat, which we will season to taste.
We now move on to forming the Russian fillets. The thickness of the same is of free choice according to the taste of each one. Once we have them, we fry the Russian steaks. For this recipe we 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. Add a pinch of salt and add the flour, stirring to brown and stick to the onion. Then, add the sherry wine and let it boil for 10 minutes. Return the Russian steaks to the pan and cook them for an additional 2 minutes on each side. Finally, we bring them to the table.
For a rounded finishing touch, whether you make Russian steaks with sauce like in this recipe, or finish them off by cooking them in tomato sauce, this meat dish is much appreciated. a good side of fries.
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