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Cossack-style beatings
1 serving
ground meat is prepared from 800 g of beef, 200 g of beef fat, 2 slices of white bread soaked in milk or water, 1 chopped bulb, salt and pepper are added to taste and cut in the form of beatings, three times smaller in value than usual. 3 raw eggs, a piece of butter, a little salt are put in a separate saucepan, 50 g of cream are poured in, with continuous stirring, kept on a light heat until thickened. if desired, this omelette can be prepared with the addition of parsley greens or chopped champignons, or grated cheese, or nutmeg. the chopped collops are filled with cooked omelette, fried in 100 g of butter, poured with tomato sauce, put some sour cream and simmer until tender.
ground meat is prepared from 800 g of beef, 200 g of beef fat, 2 slices of white bread soaked in milk or water, 1 chopped bulb, salt and pepper are added to taste and cut in the form of beatings, three times smaller in value than usual. 3 raw eggs, a piece of butter, a little salt are put in a separate saucepan, 50 g of cream are poured in, with continuous stirring, kept on a light heat until thickened. if desired, this omelette can be prepared with the addition of parsley greens or chopped champignons, or grated cheese, or nutmeg. the chopped collops are filled with cooked omelette, fried in 100 g of butter, poured with tomato sauce, put some sour cream and simmer until tender.
beef - 800 g, fat - 200 g, white bread - 2 pieces, milk to taste, or water to taste, onions - 1 pc., salt to taste, pepper to taste, eggs - 3 pcs., butter - 1 piece, cream - 50 g, parsley greens to taste, or champignons fresh to taste, or cheese to taste, or nutmeg to taste
