2291 Beefsteak à la Russe

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare the steak as for Beefsteak à la Hambourgeoise replacing the fried onions with 2 fried eggs cut to a nice shape with a round pastry cutter.

Serve surrounded with a little lightly thickened gravy.