For true meat eaters, prepare a juicy, delicious, 100% beef minced steak. It contains no impurities such as bread, potatoes, flour, starch and other products traditional for cutlets, meatballs and other minced meat products. And minced meat in the usual sense is not suitable for beef steak. Chopped - not passed through a meat grinder, but chopped with a knife or hatchet. That is, the natural firmness of the meat fibers should be felt.
Ingredients:
Beef - 500 g
Garlic - 1 tooth
Vegetable oil - 20 ml
Salt, black pepper - to taste
Step by step recipe:
To sauté chopped beef steak at home, use the spices, refined oil, chive and fresh beef flesh.
If the meat has been frozen, transfer it from the freezer to the refrigerator shelf in advance and let it sit slowly. thaw - this gentle way of defrosting can preserve the texture and future taste of the meat dish to the maximum.
Wash the meat in cold water, dry it, cut off the hard connective tissue (film), fat layers. Divide the sirloin with plates (like into chops), then cut each layer into long bars (like beef stroganoff) about 1 cm thick.
Then grind across - into small cubes.
Then we chop the pieces-cubes even smaller - we try to chop them finely, but at the same time we keep a noticeable graininess. This cut is not like a viscous and homogeneous minced meat.
Season the minced meat with a pinch of salt and ground black pepper. To this we add a garlic clove passed through a press or finely chopped.
Stir well to distribute the seasoning evenly. We transfer the meat mass from palm to palm, thereby increasing the plasticity of the fibers.
Roll up the balls with oiled hands, press down on top and form tall round cakes.
Fry minced beef steaks in a preheated pan with hot vegetable oil. Press down a little on top - we do not allow it to swell and speed up the steaming process inside.
After browning the bottom of the products, turn over and fry the other side. Choose the time and degree of roast beef yourself, according to your taste.
Typically, minced beef steak is served with fried eggs.
Bon Appetit!
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