How to make the perfect Russian steaks (according to a Russian)
Precursors of the popular hamburgers, Russian steaks are part of the cuisine of our childhoods. They were prepared by our mothers and grandmothers following go to know what recipe. Because in those times they passed from generation to generation and many details were lost along the way or adapted to the tastes of each one.
We've always wondered how the perfect Russian steaks are made, so we've turned to our partner Alesya. Russian from head to toe and very small.She tells us how her mother prepares them and her eyes light up as she does so. Good sign.
"I do not know if it is the official recipe, but it is how my mother taught me how to make them," says Alesya, who continues with "because in a crusher I put half a potato, half an onion, a piece of loaf of bread, more or less like the half the palm of your hand, a clove of garlic and a splash of milk. I grind it and add 250 g of minced meat (same as pork, beef or mix), I mix it well with my hands -it is important to do it with my hands so that the ingredients mix well- and then I add salt and spices that I like, normally black pepper is not lacking. "
Russian steaks can be coated in breadcrumbs, but usually not necessary. Alesya confesses that she likes them more if he does, but this is a matter of taste. So in our recipe, we have made them both ways. We tell you the process below and, this time, also with video included. So that no detail escapes.
IngredientsFor 2 persons
- Potato 0.5
- Onion 0.5
- Loaf of bread a piece 8 cm long
- Garlic clove 1
- Milk 45 ml
- Minced beef, pork or mix 250 g
- Ground black pepper
- Spices to taste
- Breadcrumbs (optional)
- Extra virgin olive oil
How to make perfect Russian steaksDifficulty: easy
- Total time 35 m
- Elaboration 15 m
- Cooking 20 m
Peel the potato and onion and crush them together with the loaf of bread, the garlic clove and a splash of milk. We add the resulting puree to the minced meat and work with our hands (very clean) so that all the ingredients are mixed.
We add salt to taste and the spices we have chosen: black pepper, oregano, granulated garlic, etc. We remove well, that everything is integrated. We take small amounts of the mixture, roll and crush gently with our hands.
We can pass the fillets on breadcrumbs or fry as is. We have done both types and we liked both, but this suits everyone. Heat a little oil in a wide skillet and, over very low heat, fry the fillets on both sides. Keep in mind that the mixture has raw potato and it takes time to cook.
We serve immediately, accompanied by white rice, mashed potatoes or, as our partner does, boiled and sautéed macaroni in the remains of the oil in which we have fried the fillets. Delicious.