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RUSSIAN FILETS IN TOMATO SAUCE RECIPE
* I have used 1/2 of beef and 1/2 of minced pork
* I have seasoned it with salt, ground black pepper, ground cumin, onion powder and dried parsley.
* I have added three slices of crusty bread without dipped in milk and a beaten egg in this mixture.
* All this I have mixed with the meat along with the juice of 1/2 lemon and let it macerate covered in a minimum fridge 2h.
* Then he formed the fillets, passed through flour and seal them in olive oil but without frying much.
* Drained of oil I pass them to a saucepan where I add the fried tomato and 1/2 glass of meat or vegetable broth (the one you have) I put it on low heat and leave about 10 ’chup chup
**KETCHUP:
* (The Tomato, the hair and the crush, then I pass it through a strainer before frying) to present that aspect so clean and bright.
* 1kl pear tomatoes, 1 large garlic, 2 onions, 1/2 glass of white wine, salt and pepper, 1/2 glass of olive oil.
* Sauté the garlic and onion at speed 2 timp. 8 ’at 120 ° add the wine and go down to 100 ° to velc2 let the alcohol evaporate 5’ and add the tomato and let it fry to velc. 2 timp. 50 ’at 120 ° Crush at speed. Turbo until it is completely smooth, once fried I pass it through the sieve again. Ready to use.
