Round steak

It is customary to call a slightly chipped piece of fresh meat, and then fried in culinary fat, a small piece of fresh meat. As a rule, a meat tenderloin or a fillet part of the animal's carcass is used to prepare romstex. On average, the calorie content of the rhomstex is about 237 kcal per 100 grams.

From a gastronomic point of view, romstex is a planned meat semi-finished product weighing exactly 115 grams, which is cut from the thin or thick edge of the inner or upper piece of the hip part of the animal. It must definitely be wetted with a whipped mixture based on fresh egg, food salt and drinking water, and then breaded in dry flour.

In general, the culinary history of romstex begins on the territory of Foggy Albion, that is, in England - it was there that local chefs came up with a way and technology for preparing this meat dish. From England, this food then enters our country, where the romstex is originally called closer to the pronunciation of English - romstec. The calorie content of romstex depends on the type of meat you choose.

It is worth noting that romstex can be both from beef (which is considered a classic version of this dish) and romstex from pork or chicken. Today, thanks to the modern food industry, diamond steaks are presented in a wide range - they are sold individually or in sealed packages, cooled or subjected to deep freezing. It remains only to subject the semi-finished product to thermal treatment and the dish is completely ready for consumption.

However, making romstex at home is, in fact, extremely straightforward. However, if you decide to make a romstex yourself, I think a few tips will not be superfluous. First of all, pieces of meat for making romstex should be beaten to a thickness of one to two centimeters, and immediately before frying, dip them first into liaison, and then into breadcrumbs or wheat flour.

The baked meat should be fried in a well-warmed frying pan using vegetable or melted butter. However, this is not yet a ready-made romstex - some recipes strongly recommend bringing the meat to readiness in the oven. The romstex is considered completely ready when the flesh is easily pierced with a fork, with the meat juice flowing out of the piece transparent. However, chicken romstex, for example, can do without heat treatment in the oven.

You need to serve a juicy, appetising romstex on a plate, preferably watering the meat with melted butter. As a side dish, boiled legumes, crumbly porridge, fried courgettes, potatoes or eggplants are often used in the prepared romsteks. Additionally, you can serve the dish with fresh or canned vegetables.