1. Убедимся, что все ингредиенты для бифштекса имеются в наличии. Говядину лучше выбирать не старую, без плёнок и сухожилий. Если плёнки есть, то удалим...
2. Мясо нарежем мелкими кубиками (буквально измельчим до состояния крупномолотого фарша).
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В \u0007[котлету\u0007] же обязательно добавляют белый хлеб. \u0007[Рубленый\u0007] \u0007[бифштекс\u0007] - только крупно \u0007[рубленая\u0007] говядина и все! А в \u0007[котлету\u0007] (по нашему) кладут и свинину и хлеб и лук. \u0007[котлета\u0007] это мясо прокрученая через мясурку схлебом луком \u0007[бифштекс\u0007] это чистая \u0007[рубленная\u0007] говядина."},"source":{"url":"https://sprashivalka.com/tqa/q/17818671","subtitle":{"path":{"items":[{"text":"sprashivalka.com"}],"favicon":{"index":9,"pageNumber":0,"size":"m"}}}},"url":"https://sprashivalka.com/tqa/q/17818671"}},{"pos":1,"query":"Чем отличается \u0007[бифштекс\u0007] от ромштекса?","content":{"type":"rich_fact","visibleItems":[{"content":[{"type":"text","text":"Ромштекс — это отбитое мясо в льезоне и панировке."}]},{"content":[{"type":"text","text":"Ромштекс — это не бифштекс, но похоже. Тоже кусок мяса. Тоже отбитый. Но, в отличие от бифштекса, смоченный в льезоне и запанированный в сухарях. 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