Hey #zampabloggers!
Taking advantage of the fact that many of you are on vacation, today I bring you a wonderful solution for your trips to the beach, countryside or mountains. Those days of tupperware, family and relaxation that usually feature the potato omelette, sandwiches and breaded steaks, can be even rounder with this delicious and (if eaten cold) refreshing recipe of Russian steaks «atomataos».
Those of you who follow this blog assiduously know that I always try to subtly cover traditional recipes. This time it was not going to be less. Find out what role ginger and bell pepper play in this recipe.
#BONPROFIT
Russian steaks «atomataos»
This recipe for Russian steaks «atomataos» is an unpretentious dish but always
Author Hannah mitchell
Kitchen: Traditional
Recipe type: Meat
Rations: 3
Preparation time:
Cooking time:
Total time:
Ingredients
For the steaks
- 500 g of veal or mixed meat
- 50 g dry bread
- 40 g onion
- 2 cm ginger root (instead of using garlic)
- 1 egg
- 2 cabbage leaves
- Sal Island
For the sauce
- 1 can of crushed tomato
- 1 red pepper
- 2 shallots
- 2 teaspoons of brown sugar.
- Pepper
- Flour (XNUMXg)
Preparation
- We put the bread to soak in a bowl with salted water. We drain and reserve.
- Chop the onion very finely, peel and chop the ginger and wash and finely chop the 2 cabbage leaves (we reserve the 3 ingredients separately).
- In a bowl, mix the meat, with the yolk of 1 egg, the bread, the onion, the ginger and the cabbage. We knead until the ingredients have been mixed well.
- With the help of a spoon, we place two tablespoons of the meat mixture in the palm of the hand and make a meatball. We pass it through flour and crush it with our hands until we get a kind of chubby hamburger.
- We repeat this action until the meat mass is finished.
- We fry the Russian steaks in a frying pan with plenty of olive oil. First we brown one side, turn it over, squash the fillet a little with the help of a spatula to release juices and wait for it to brown on the other side.
- Remove from the heat and let it rest on absorbent kitchen paper.
The sauce!
- Peel and chop the shallots
- We wash and chop the pepper
- We heat two tablespoons of olive oil in a pan. Add the chopped shallots and let them fry.
- Once poached, add the pepper and let it poach.
- When the pepper and onion are soft, add the can of crushed tomato, a teaspoon of salt, two of sugar and let it make "chofchof" for 5-8 minutes.
- We remove from the heat and go through the turmix.
- In the same pan where we have made the sauce, we place the Russian fillets and pour the sauce on top. Ready to serve (or store in a tupperware).
Nutritional information per serving
Calories: 250