Beef chopped steak

2 servings
30 min

My beef pulp and dry with napkins. Cut across the fibers with a thin straw.

Then cut the straws into cubes - the smaller the better.

In the next stage, intensively and thoroughly chop the meat with a sharp knife into minced meat. If white veins come across, then it is better to remove them, as they will interfere with the grip when forming the beefsteak. We try to break up all the veins.

We clean the garlic and pass it through the press, forming a gruel. Put crushed garlic, black ground pepper and salt to taste on the prepared minced meat. I added about 1 teaspoon of pepper and 0. 5 teaspoon of salt.

Now we knead the minced meat with our hands to make a viscous mass. Then we put it in a bag, tie it up and beat it against the table. The whole process takes several minutes. The longer you work with mince, the better. We taste the mince for salt and spices and collect it into a lump.

Grease your hands with vegetable oil and divide the mince into two parts. We take one part and throw it from the palm to the palm to further grip the mince. We form a round flat meat cake. We also do with the second part of the mince.

We burn vegetable oil in a frying pan and lay out the blanks, I have a small frying pan, fried one at a time. Fry the steaks on one side over a medium heat for 3 minutes until a ruddy crust forms.

Turn the blanks and fry on the other side for the same amount of time. Thus, we bring them to semi-readiness.

At the final stage, put the steaks in a baking dish and put it in a warmed oven. We measure the time for 10 minutes. We bring the steaks to readiness.