Steak

Langet, like the entrecote escalop, roast beef or beefsteak, is a restaurant name for meat dishes that are quite easy to confuse with each other. The word langet itself is translated from French as a tongue. By the way, this fact explains the name of this dish - with its oblong shape, the piece of beef from which it is made resembles the language.

As a rule, it is customary to cook langet from the inside of the lumbar part of the animal carcass (beef), but it is especially tasty on the basis of calf cutting. In terms of cooking, the langet is quite simple, while taking up little time.

By the way, often many in ignorance consider a langet just a piece of fried beef meat. Moreover, both on the Internet and on television, many dishes are often mistakenly called turkey, chicken or pork langet. Sometimes even in restaurant menus this name is found, which actually turns out to be a beef medallion or veal steak and even a natural cutlet.

Meanwhile, to make the langet, beef meat is cut across the muscle fibers so that the thickness of the pieces is
1. 5-3 centimeters. Sliced slices of langet are slightly salted, grilled and lightly beaten. If desired, the langet can be baked in breadcrumbs or flour, but most often such meat is fried in its natural form, that is, without breading.

Types of langet

Depending on the duration of heat treatment (preparation), several types of langet are distinguished.



A lightly cooked langet that cooks very quickly: it is simply roasted in a highly heated pan for about 2 minutes on each side.

Medium-roasted langet is obtained if the cooking time is doubled.

For lovers of heavily fried langet, meat is recommended to cook for ten minutes.



It is worth noting that it is not recommended to fry meat in a pan for longer than 10 minutes - it will simply dry out, but the readiness of the langet is determined using a fork - simply by pressing on a piece of meat. The isolation of red juice from meat suggests that the langet is not yet completely ready, and when a clear light liquid begins to ooze, you can serve the dish on the table. For lovers of such a langet as "with blood, " it is important to know that it can only be prepared from beef due to the fact that veal requires good roasting.

Fried vegetables, millet or buckwheat porridge, cabbage (fresh or sauerkraut) can serve as a side dish for the cooked langet. Nevertheless, this meat is best combined with fried potatoes and all kinds of salads, in the recipes of which it is supposed to add fresh vegetables.