Preparation time:
60
Use:
Although its name gives it Uruguayan origin, this steak is present in the Cuban culinary tradition. Some readers of Comida Cubana say that in Uruguay they have another recipe. Some people have even written to us because this dish reminds them of the Milanesas recipe or the Saint Jacobs. But the truth is that on our Island we know it as Uruguayan Steak, a delight and a party at home the day grandma made it.
Enjoy it!!
Ingredients:
- 4 large beef steaks
- 2 cloves of garlic.
- ½ sour orange or lemon
- 4 slices of baked ham
- 4 slivers of queso (gouda or emmental)
- 2 eggs.
- 1 cup of breadcrumbs or ground biscuit.
- Salt and pepper to taste
Instructions:
Pound the steaks, season them with salt and pepper, and spread them out on a cutting board. Place a slice of ham and a slice of cheese and fold first one side and then the other, so that they are closed, in an oval shape.
Pass them carefully in beaten egg and then in breadcrumbs or crushed biscuits.
Fry them in hot fat, turning them every two or three minutes so that they brown on both sides. Drain them on kitchen paper.
Serve hot, accompanied by white rice, or a delicious congrí.
Servings:
4