Filetes Rusos

So on my way back from a lovely trip to the beautiful town of Annecy the idea of making filetes rusos for dinner popped into my head. A direct translation to English would be Russian Filets, but the glorious wikipedia just informed me that their proper denomination is Salisbury steak. Cool, so here is how one would go about sizzling some Salisbury steak (alliteration... what what :) )

Ingredients

- Minced meat

- Egg

- Onion (half)

- Garlic (1 clove)

- Bread (half a baguette)

- Milk

- Parsley (two twigs)

- Salt & Pepper

I had a lot of fun making this, as it allows you to get your hands dirty.

First things first, add the minced garlic and the parsley leaves into a small bowl and crush them with whatever utensil you can think of. Since my kitchen is not fully equipped, I went for the knife handle, and handled it pretty well (ho ho ho).

Next, crush or chop the bread into little pieces and soak it in milk in a separate bowl.

Next, add the minced meat into a large bowl and crack the egg into it. Add the bread and the onion and the parsley/garlic crush, and use a fork to mix it all around. Finally, salt and pepper. Very important! I forgot it this time... not cool.

Finally, my favorite part. Before getting your hands dirty, fill a plate with flour and heat up a pan with oil (medium-high). Roll up your sleeves and roll the meat into small balls. After placing them on the plate, flatten them out with your fist, pretty thin to cook your meat well on the inside. I would even flatten them out more than the ones I made today. They ended up burning a bit on the outside in order to be well cooked inside. If you do a good enough job, a grinning brown man will pop up and give you the thumbs up to go ahead...he will also eat all your food, be warned. (see grinning man below).