Name: Bitocks à la Russe
Yield: 4 servings
Cuisine: United States
Ingredients: All-purpose flour; 2 tablespoons chopped scallions; 2 tablespoons butter; ¼ cup Beef Stock; ½ cup heavy cream; ¼ teaspoon grated nutmeg; 2 tablespoons chopped parsley; Salt and freshly ground black pepper; 1 pound round steak, twice-ground (or use half veal)

Preparation info

4
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 pound round steak, twice-ground (or use half veal)
Salt and freshly ground black pepper
2 tablespoon

Method

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Bitocks à la Russe

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of