Salisbury steak and beet bread


Filete ruso con pan de remolacha

Filete ruso con pan de remolacha

{Beet bread}

Ingredients

  • 200 g boiled beet puree
  • 650 g strong wheat flour
  • 25 g fresh yeast
  • 25 g sugar, or a couple tablespoons honey
  • 300 ml water
  • 1 1/2 teaspoon salt
  • pinch of powdered black pepper
  • 50 g butter, room temperature

Directions:

  1. Put the flour and yeast in a bowl and combine. Add the boiled beet puree, sugar, pepper, water and salt. Use a large spoon (or pastry scraper) to mix everything together.
  2. Add butter and mix again.
  3. Grease your hands with some olive oil, as well as your working area.
  4. Take the dough out of the bowl and knead. You will feel the dough become elastic after kneading for about 5 minutes.
  5. Knead the dough for 5-10 minutes or until the dough is soft, pliable, smooth and slightly shiny.
  6. Put the dough into a lightly floured bowl and cover with a cloth.
  7. Let the dough rise in a warm place until its size doubles (2 hours depending on the room temperature).
  8. Take the dough out of the bowl, deflate it by touching lightly.
  9. Cut the dough into 24 pieces, and roll each of them into a ball.
  10. Place them on a paper parchment, and let the bread rest for 15-30 minutes, whilst preheating oven to 400º F.
  11. Bake for about 10-15 minutes, until golden brown
  12. Let the breads cool, and decorate using a heart stencil and sifted flour.
  13. This bread can be frozen

Preparation time: 20 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 24

Filete ruso con pan de remolacha

Filete ruso con pan de remolacha

{Salisbury Steak}

Descripción: Blend of minced veal, garlic, parsley and other ingredients, which is shaped to resemble a steak

Ingredients

  • 400-500 g ground veal
  • 1 egg
  • Two garlic gloves, finely diced
  • 2 tablespoons fresh parsley, finely chopped
  • 2 tablespoons breadcrumbs, plus 1/2 cup more for coating
  • pinch of salt
  • pinch of fresh powdered black pepper
  • Olive oil for frying

Directions:

  1. In a large bowl, combine the meat, egg, two tablespoons bread crumbs, garlic, parsley and pepper.
  2. Mix well.
  3. Shape into 12 patties.
  4. Coat the patties with breadcrumbs.
  5. In a large skillet, brown patties on both sides in oil. Cook for 2 minutes on each side, you’ll have to cook these in batches.
  6. Drain well on paper towels.
  7. Serve inmediately with fresh salad and beet bread.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 12

Autora : Sandeea Cocina


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