Steak - 51 cooking recipes

The word means a cut of beef, boneless flesh, steak (what we call steak). The first such “piece” was prepared from the fillet of the head in one piece. It was also made from the dorsal part.

Steak

Mostly grilled - it was striped and crispy. As with all homemade veal recipes, divide according to the degree of doneness. There are recipes where the “raw materials” are chopped, shaped and not fried, a kind of tartare. Well fried - like our cutlets. Salicbury (Hamburg), Salisbury (Hamburg) is a chopped version fried on the grill. The beef is shredded, seasoned, formed into a round “patty” and cooked. Pre-marinate, sprinkle with herbs when serving, put in a bun or in a duet with Yorkshire pudding. Chicken fried, chicken - beaten and fried in a lot of oil. The crust is crunchy, the fat is dripping, the marinade inside is juicy and homemade! Instead of chopping and shredding, use a meat grinder. It’s easy to shape and add spices too. And it will fit any bun if you take measurements in advance, and you can even make it square and triangular. Options with chicken - for poultry lovers. Take the breast and the leg in half (to make it juicier), pass it through a meat grinder and fry the formed chicken steaks. Breading is welcome (egg, flour and crackers). The parsley is good here. Pork, fish, turkey - everything goes. This is not a classic, but cooking evolves with every dish prepared - people are looking for their own tastes, products and dishes.