Preparing steaks with sauce Sauce, which we offer to veal steaks, is prepared on the basis of yogurt. The birthplace of this product is Bulgaria, which actively defends the rights of its author's prescription. So, if the composition of this product indicates milk powder, thickeners or preservatives, then this is not yogurt. Yes, Bulgaria has no influence on other producing countries yet, but it strictly controls the originality of the recipe on its territory. In the USSR, yogurt was sold exclusively in pharmacies, as a medicinal drink. The label read: Bulgarian sour milk. A little later in the steel began to add fruit fillers, but with the collapse of the Union and the arrival of the giants of the food industry, the modest beginnings of Soviet pharmacists were stopped.
Ingredients:- Veal 350g
- Olive oil 2 tbsp. l.
- Pepper black ground 4 pinch
- Salt 4 pinch
- Yoghurt 150 ml
- Capers 20 g
- Garlic 1 clove
- A mixture of Italian herbs 0.25 tsp.
- Step 1 For this dish, take: veal (tenderloin), 1 tablespoon of capers, yogurt, garlic, a mixture of Italian herbs, salt, pepper.
- Step 2 Cut the cut into medallions 1.5 cm thick. Salt and pepper.
- Step 3 In a bowl, mix the yogurt, squeeze out a clove of garlic, add salt and shake with a blender. Put in the refrigerator for 10-15 minutes.
- Step 4 Spread the frying pan and add 2-3 tablespoons of olive oil. Fry the meat, for 4-6 minutes on each side.
- Step 5 Grilled steaks served with sauce.