Russian fillet recipe 6 steps

In this program ... of the creators of "The song of trucks" comes: "Baby Balalaika Time". How about Paulina's friends? Be very welcome! Today Paulina brings us a very simple recipe but surely many of you do not know: Russian fillets.

To tell the truth, we are not very sure that the recipe is truly Russian but it is called the thing. As Paulina explains in the video, the Russian steak is something like a hybrid between Milanese and hamburger . Ergo, if you like Milanese and hamburger, you will like Russian fillets.

About Russian fillet

The Russian steak, also known as Russian fillet , Russian Filetillos , is a culinary preparation that has found an outstanding place in international cuisine.

The unmistakable Russian steak with many names

Although his name suggests a link with Russia , this dish is a universal culinary creation that has been adapted and reinterpreted in diverse cultures and regions.

The Russian fillets , known for their juicy flavor and their versatility in the kitchen, have found a special place in global gastronomy . Their size and shape make them ideal for comforting family dishes or for more elegant dishes when they occur with sophisticated garrisons.

Its adaptability to different ingredients and kitchen styles allows homemade chefs and chefs to experience and create unique variations. Ultimately, Russian fillets show that food is a bridge between cultures and that culinary creativity has no geographical limits.

Why and what is the name of Russian fillet? 

The origin of the name " Russian fillet " is a topic of debate and speculation. In the world of gastronomy, it is common for the names of the dishes to evolve over time and relate to specific characteristics of the preparation.

• The name could also refer to the technique of flattening ground meat to form small fillets. Although these fillets are not identical to the fillets of beef, larger and more traditional chicken, the similarity in the form could have been the reason behind the name.

A theory suggests that the Russian fillet could have originated in Eastern or Central Europe, where the European aristocracy used to take inspiration from Russian cuisine. In that context, the term "Russian" could have been used to give an elegant or exotic touch to preparation, regardless of its real relationship with Russian cuisine.

Some theories about the origin of the Russian fillet

The exact place of invention of Russian fillets is difficult to determine, since this culinary preparation has diversified and adapted over the years in different cultures and regions. There is no specific location that can claim the title of being the place of origin of the recipe for Russian fillets .

Despite the lack of solid historical evidence, it is believed that the idea of Russian fillets originated in Eastern Europe or in Central Europe. Some theories suggest that they could have been influenced by Russian cuisine at the time of the European aristocracy.

However, what is indisputable is that this culinary preparation has diversified and adapted over the years, taking different forms and flavors worldwide. These little ground meat cakes are known for their delicious taste and juicy texture.

What is the difference between hamburger and Russian steak?

The main difference between a hamburger and a Russian fillet lies in its composition and form of preparation.

While a hamburger is made with seasoned meat, formed in a round shape, it is often served in a panecillo, a Russian steak , also known as Russian steak, juicy Russian fillets or Russian fillets , it is a preparation of seasoned ground meat that is molded in the form of small flattened meatballs without a panecillo.

The hamburgers are usually larger and thick, while Russian fillets are usually smaller and thin. In addition, hamburger is often served with a variety of accompaniments and sauces , while the Russian steak usually serves traditional garrisons.

Tips to make the Russian and perfect steak

• Meat selection : Choose good quality meat and with moderate fat content. A combination of beef and pork usually works well, but adjust according to preferences.
• Link ingredients : grated bread and egg help maintain the shape of fillets and retain moisture. Do not exceed these ingredients to prevent fillets from being dry.
• Season : Do not underestimate the power of seasoned. Onion, garlic, parsley, salt and pepper are key elements to flavor the Russian fillets.
• Careful mix : mix all ingredients softly and uniformly. Avoid working too much meat, as this can make the fillets turn hard.
• Uniform form : Ensure that fillets have a uniform size and thickness to cook evenly.
• Cooking technique : To fry the Russian fillets, heat the pan well and add enough oil to cover the bottom uniformly. To bake them, place on a baking and cooking tray at average temperature until they are well cooked.
• Sauces and accompaniments : accompany them with Aligot , pumpkin puree , rice, salads, rice salad or even with a sauce of your choice, such as tomato sauce, tartar sauce or homemade mayonnaise .

With everything noted, let's see how to make the classic homemade fillet recipe.

Enjoy the video! Until next!

About my Russian fillet recipe

How about friends, here Paulina. They surely liked this recipe for Russian fillets. For those who for some reason cannot see the video, I tell you that they are very rich. The idea is to cook them quickly so that they are well juicy inside. And to accompany them the ideal is a green salad or a puree of potatoes.

Can you eat in Sandwich? Yes of course. But to be sincere I like the dish with garrison. Here I leave the recipe written and as always any questions leave it in the comments.

Ingredients

For 3 portions

• 1/2 kg. of minced meat
• 1/2 onion
• 1/2 cup of cooked and crushed potato
• 1 garlic clove
• 1 egg
• Breadcrumbs
• Salt and pepper
• Frying oil

Russian fillets recipe in 6 steps

The Milanese of Tolstoy

1. GRADE THE SAFE, PICAR THE GARLIC. Cook and crush the potato. The onion can be chopped but grated is really better integrated into the dough.
2. Mix the minced meat with the pob -stepped, onion and garlic. Season with salt and pepper.
3. Add the egg and knead for a while until joining.
4. Form balls first and crush them then until the size of a hamburger is.
5. Go through breadcrumbs. It is a fast pass, no problem is done if there are no completely covered.
6. Fry in hot oil until golden brown. As I explain in the video, they can baked or with an oil thread. The problem of baking them is that in general cooking takes longer and loses how juicy they have when fried.

And here my Russian fillets

Ideal for day to day