Chopped beefsteak with egg
6 servings
20 minutes
Chopped beefsteak is the ancestor of modern cutlets. There is nothing superfluous here: the shape of the beefsteaks will be maintained due to the interaction of protein with salt and soy sauce. Here is our version of serving - with egg, tomatoes and pickles - will play both as a hearty lunch and as a dense protein breakfast.
1
Prepare the necessary ingredients.
2
Cut the beef into small cubes.
- Beef topside (rump): 1.2 kg
3
Salt, pour with soy sauce, pepper and send to the refrigerator for two hours. The salt and sauce will be absorbed by the meat — this will help bind the protein, and the patty won't fall apart.
- Soy sauce: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
4
Grind the meat and fat in a meat grinder.
- Beef topside (rump): 1.2 kg
- Beef tallow: 100 g
5
Wrap the minced meat in film so that its threads do not intertwine, form a thick sausage, and place it in the refrigerator for another three hours.
6
Cut the minced meat into patties 1.5–2 cm thick.
7
Fry in vegetable oil until brown crust forms on both sides and place in a preheated oven at 180 degrees for five minutes.
- Vegetable oil: 50 ml
8
Fry six eggs in butter.
- Butter: 50 g
- Chicken egg: 6 pieces
9
Chop the lettuce into strips and place it on plates.
- Lettuce: 2 pieces
10
Place a patty on top of the salad, add a few slices of tomato and cucumber, cover with a fried egg, and season with salt and pepper.
- Tomatoes: 3 pieces
- Pickled cucumbers: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
