Bitocks à la Russe

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 pound round steak, twice-ground (or use half veal)
  • Salt and freshly ground black pepper
  • 2 tablespoons chopped scallions
  • All-purpose flour
  • 2 tablespoons butter
  • ¼ cup Beef Stock
  • ½ cup heavy cream
  • ¼ teaspoon grated nutmeg
  • 2 tablespoons chopped parsley


    1. Lightly blend the meat, salt and pepper to taste, and scallions. Shape into four patties and dredge lightly with flour. Brown in the butter.

    2. Remove patties and add the stock. Reduce by half and add the cream. Cook for one minute. Add nutmeg and parsley and pour the sauce over the patties.