Chopped beefsteaks with country egg
6 servings
30 minutes
Chopped beefsteaks with a village egg are a true gastronomic hymn to rustic cuisine, where natural products and simple yet rich flavors are valued. This dish, rooted in traditional European recipes, recalls ancient methods of meat preparation, where it was finely chopped by hand rather than ground, preserving its natural texture. Juicy beefsteaks infused with the aroma of fresh onions and spices are fried until golden brown, topped with a delicate egg featuring a whole creamy yolk. The contrast of textures – the crispy crust of the beefsteak and the softness of the egg – makes this dish particularly exquisite. It is served as a standalone hot dish that pairs perfectly with fresh bread or light vegetable sides.
1
Chop the meat very finely with a knife.
- Beef: 1500 g
2
Chop the onion in a blender.
- Onion: 2 heads
3
Mix everything well, adding salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
4
Shape the patties with a diameter of no more than 7 centimeters (otherwise they will take longer to cook and become dry). Fry in a well-heated pan with olive oil. Cover the patties with a lid five minutes before they are done.
- Olive oil: to taste
5
Cook the eggs in a way that the yolks remain intact.
- Farm (free-range) chicken egg: 6 pieces
6
Place the steaks on a plate and put an egg on each.
