Today I bring you this variety of traditional Russian steaks, a delicacy with an exotic touch that will delight even the most select palates. It is a simple but delicious recipe, easy to prepare and that you can also serve both hot and cold. Which makes these Russian curried steaks the perfect recipe for this summer, since you can take them on your excursions in the countryside, on the beach or in any leisure destination.
You can serve the curried Russian steaks as a starter, Although if you add a full salad or a good vegetable dish, you will have a perfect option for a light dinner. In addition, you can always lighten calories in the way you cook the meat, since although I have prepared them in the pan, you can use the oven to cook the Russian steaks. You will only need a little more time, in about 25 minutes you will have them ready, the preparation will be the same. We get down to the kitchen and Bon appetit!
- 500 gr of minced beef
- 1 egg L
- 1 tablespoon chopped parsley
- A tablespoon of garlic powder
- 2 tablespoons of ground curry (if you wish, you can add more or less according to taste)
- Chickpea flour
- Sal Island
- Extra virgin olive oil
- First we are going to season the meat so that it takes all the flavor of the ingredients.
- In a large container we put the minced meat, add the egg and mix.
- Now we add the tablespoon of parsley, the garlic powder, salt to taste and the curry and mix all the ingredients well.
- Cover the container with plastic wrap and put it in the refrigerator for at least 1 hour.
- After that time, add 2 or 3 tablespoons of chickpea flour and mix again.
- We need to obtain a homogeneous dough, so we will have to add the flour little by little until we achieve the desired texture.
- We prepare a pan with a bottom and add abundant olive oil.
- In addition, we put chickpea flour in a deep dish to flour the Russian fillets.
- With a tablespoon we take small portions of meat and with our hands we shape it into a Russian steak.
- We lightly pass through the chickpea flour and fry in the hot oil until the meat is ready.
- Drain the excess oil on absorbent paper and let it warm before serving.