Rumsztyk is a cutlet prepared from chopped or coarsely ground beef (usually from the upper part of the rump). In the traditional variant, the delicacy can also be prepared from beef and virtue meat. The cutlet was once served in many eateries, while nowadays it is becoming increasingly difficult to find it in the restaurant menu.
The rubbish is fried without any coating – Among other things, it is this feature that distinguishes it from an ordinary minced cutlet. However, you have to remember about an indispensable addition that is almost always administered to the rumste. I am talking about onions – after frying prior, it is adorned with a ready chop. Interestingly, there are recipes that also include the addition of mushrooms.
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Looking for ideas for a filling dinner, rusztyk It seems to be an ideal proposition. It is worth following a proven and very simple recipe. To perform A cutlet straight from the PRL The following will be needed ingredients:
- 500 g of beef – the sacral or shoulder is best suited,
- 300 g of onion,
- egg,
- 60 g of clarified butter or 60 ml of rapeseed oil for frying,
- Salt and pepper.
Preparation method:
- Beef should be chopped well. We can also buy coarsely ground meat. We put them in a bowl, add egg, salt and pepper (about 3/4 teaspoon salt and 1/2 teaspoon of pepper, although here the amount depends on personal preferences).
- Mix the whole very thoroughly with your hands. Then we form exactly 5 chops. We put them aside.
- Heat the fat in a pan and fry the chops for a few minutes on both sides. They should brown nicely. When they are ready, we pull them out and put the onion chopped in the feathers.
- Fry the onion for about 10-15 minutes until browned. Then we reduce the fire and put the cutlets into the pan again. Lightly mix them with onions, add a small amount of water, then cover with a lid and stew for a few minutes. After this time, the rumst will be ready to serve.
What is the best time to give a rusztyk? The dish harmonizes perfectly with classic potatoes. The chop tastes great in the company of Purée with a small addition of dill. It can also be served with baked potatoes. When serving this dish, do not forget about greens. Rumsztyk tastes delicious with a salad of fresh vegetables, sauerkraut or ordinary white cabbage and carrot salad.
Source: NowowoPuje.pl
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